Mix flour, paprika, and white pepper in shallow dish
Pound veal cutlets to about 1/8" thick
Dredge cutlets in flour and spice mixture to coat evenly
Heat skillet and add olive oil
Pan Fry the cutlets in the olive oil working in batches so as to not crowd. Remove to a warm dish. Do not overcook the veal as it will become tough.
De Glaze pan with wine and broth. Scape up all the good bits and bring to a boil. Then add capers and lemon juice and reduce heat to simmer. Simmer until sauce is reduced by about 25% and slightly thinkened.
Re add cutlets to the pan to warm them up. Serve over pasta or rice.