Directions
1Season cutlets with salt and pepper then dust with flour. Saute cutlets in oil. Transfer to a platter; pour off fat from pan.
2Deglaze 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.
3Finish the sauce with tomatoes and cream. Heat through, then pour over the cutlets.
4Garnish with scallions.
Sometimes you can find chicken cutlets in the meat case. To make your own, slice a chicken breast horizontally so you have two filets.
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