Season cutlets with salt & pepper, then dust with flour.

Saute cutlets in oil. Flip cutlets over when golden brown on first side.

Cover pan with plate & cook 1-2 min.

Transfer to plate; pour off fat from pan.

Deglaze pan with vodka (away from flame, scrape pan with vodka in it), cook until vodka nearly gone.

Add broth & lemon juice. Return cutlets to pan & cook each side 1 minute. Transfer to warm plate.

Finish sauce with tomatoes & cream. Heat through, then pour over cutlets. Garnish with scallions.