In a medium bowl, mash the avocado with a fork. Add the tomato, cilantro, lime juice, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and stir until well mixed.

Cut each cutlet in half horizontally by slicing parallel to the work surface. Pound lightly to an even thickness between 2 sheets of plastic wrap. Season with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.

In a large nonstick skillet over medium-high heat, warm the oil. Cook the cutlets for 3-4 minutes per side, or until browned and cooked through. Transfer to a platter. Stop evenly with the avocado mixture and sprinkle with the bacon.