Combine flour, pepper, and paprika on a plate. Press the fillets into
the mixture, coating them evenly all over and shaking off any excess. When
the plate is completely covered with one layer of fillets, cover them
with a sheet of wax paper to hold the next layer.
In a nonstick skillet, heat the oil over moderately-high heat for 1 minute. Add
fillets and cook about 3 minutes on each side; do not overcook. Transfer the
fillets to a heated platter.
Add the chicken broth to the skillet, incorporating any browned bits on the
bottom. Stir in the lemon juice and capers and heat through. Pour sauce over
fillets and serve.