Dredge the cutlets in the flour mixture, shaking off the excess.
In a heavy skillet, heat the oil over moderately high heat until it is hot but not smoking, and saute the cutlets for 1 to 2 minutes on each side, or until they are golden brown on the edges and cooked through. Plate cutlets and keep them warm.
Add the broth, vinegar, chili powder, cayenne, and salt, to the skillet, deglazing over moderately high heat, scraping up the brown bits. Stir in the tomatoes, scallions, and jalapenos. Cook the sauce until it is thickened, pour it over the cutlets, and sprinkle the cutlets with the peanuts and the cilantro.