Combine wine and lemon juice in nonreactive container. Cover and refrigerate until needed.
Mix flour, salt, pepper and paprika in shallow bowl; reserve.
Pound 4 ounces veal to _-inch thickness, if necessary. Dredge lightly in reserved flour mixture. Cook in 1 teaspoon oil over medium heat 2 to 3 minutes or until medium doneness, turning once. Keep warm.
Deglaze pan with ¼ cup reserved wine mixture. Add 1 teaspoon each butter and capers; stir until butter is melted. Plate veal topped with sauce.