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Season the pounded pork chops with salt and black pepper on both sides.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika and Parmesan cheese (if using).
Dredge each pork chop in the flour, shaking off any excess.
Dip the floured pork chop into the beaten eggs, coating it evenly.
Finally, press the pork chop into the breadcrumb mixture, ensuring it is fully coated. Set aside on a plate.
Heat the vegetable oil or clarified butter in a large skillet over medium-high heat.
Once the oil is hot, add the breaded pork chops, cooking them in batches if necessary to avoid overcrowding the pan.
Fry the pork chops for 3-4 minutes per side, or until they are golden brown and cooked through. Transfer the schnitzel to a paper towel-lined plate to drain any excess oil.
In a small bowl, whisk together the sour cream, mayonnaise, chopped dill, lemon juice, and Dijon mustard.
Season the sauce with salt and black pepper to taste.
Serve the Pork Schnitzel hot, topped with a generous spoonful of the dill sauce.
Garnish with extra fresh dill or lemon wedges if desired.