Preparation

Pound veal cutlets to 1/8-inch thickness. Combine flour, salt, paprika and pepper. Lightly coat cutlets with flour mixture. Heat 1/2 of oil in large nonstick skillet over medium heat until hot. Cook cutlets in batches, 2 to 4 minutes or until cooked through, turning once. Remove; keep warm. Add wine and lemon juice to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved and sauce is slightly thickened. Remove from heat; stir in capers and butter. Serve over cutlets.