Season cutlets with salt and pepper then dredge in flour. Coat a saute pan with nonstick spray add oil and heat over medium high. Saute cutlets on both sides. Transfer cutlets to a platter; pour off fat from the pan. Deglaze pan with vodka (away from heat) return to heat and cook until nearly evaporated. Add broth and lemon juice. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to a warm plate. Stir tomato and cream into sauce. Heat throug; pour over cutlets and garnish with scallions.