Season cutlets with salt and pepper then dust with flour.
Saute cutlets in oil. Transfer to a platter; pour off fat from pan.
Deglaze pan with vodka(AWAY FROM FLAME)and cook until vodka is nearly gone.
Add broth and lemon juice. Return cutlets to pan and cook each side 1 minute. Transfer cutlets to a warm plate.
Finish the sauce with tomatoes and cream. Heat through, then pour over the cutlets.
Garnish with scallions.
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