1. Pat veal dry with paper towel and season all over with salt and pepper to your taste. Combine flour, paprika and pepper to your taste in a shallow dish. Dip veal pieces one at a time into flour mixture, coating both sides and shaking off excess. Transfer to a parchment paper-lined plate. Discard excess flour mixture.

2. Heat a thin layer of oil over medium-high heat in a large skillet. Brown veal, in batches, for about 1 to 2 minutes per side, turning once, or until cooked to medium-rare to medium doneness. Transfer to a warmed platter; cover to keep warm. Add more oil to skillet and adjust heat as necessary between batches.

3. Add wine, lemon juice and bay leaf to the same skillet; bring to a boil, scraping up browned bits from bottom of pan. Reduce heat and simmer, stirring often, for 1 to 2 minutes or until slightly thickened. Discard bay leaf. Stir in butter and capers.

4. Spoon sauce over veal and garnish with lemon slices and parsley, if desired.