"Combine small amounts of margarine and olive oil in skillet; saute cutlets until golden.
Place in shallow baking dish.
Cut tomato and avocado into 6 wedges each; top each cutlet with 1 tomato and 1 avocado wedge.
Top with 3 tablespoons Sauce Mornay; brown slightly under broiler.
Serve with green noodles and tossed saled, if desired."