Coat a large nonstick skillet with cooking spray; add margarine, and place over medium-high heat until margarine melts. Add cutlets, and cook 2 to 3 minutes on each side or until lightly browned. Remove from skillet, and place in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Wipe drippings from skillet with a paper towel.
Add chicken broth, onion, green pepper, and celery to skillet. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in tomato sauce and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
Spoon sauce over cutlets; cover and bake at 325° for 30 to 40 minutes or until cutlets are tender. Arrange cheese slices on cutlets, and bake an additional 5 minutes or until cheese melts.