Julienne peppers and celery. Medium dice onion. Cut limes in half and juice them.
Heat large skillet, add oil and saute vegetables until al dente. Remove vegetables and brown cutlets. Have skillet on low heat. Place cutlets in skillet and cover approx.20-30 minutes or until cutlets are done.
Add butter- after it melts, add vegetables. Add black pepper and Adobo to taste. Add water and lime. Cover and simmer approx. 10-15 minutes, stir frequently.