What you need:
Find a butcher and ask to get as many schnitzels of veal you need. With a little luck, the butcher will hammer them thin for you. If not, hammer them yourself. It’s fun — but wait until you get home.
Mix some egg replacement powder with water to get it really gunky. Cover your schnitzels first with the gunk, then roll them gently in a breadcrumbs- and flour mix. I also add some salt and pepper to the breadcrumbs.
With the schnitzels prepared, put french fries in the oven. For crispiness, I use baking paper and make sure to spread the fries out.
Then, I set the table and slice a lemon for garnishing. I cover some green peas in lightly salted water (the peas should be barely covered), bring them to a boil, turn down the heat and then cook them gently for 1-2 minutes. Then, I add a glass of ice-cold water and let the peas sit in that water under a saucepan lid for 5-10 minutes before pouring the water away. After having done away with the water, I sprinkle a little extra salt on top of them while they rest.
When the fries are about 10-15 minutes out, I heat an iron skillet until the oil (rape oil) starts to smoke a little. Then I fry the schnitzels until the coating of breadcrumbs gets a perfect orange colour on both sides. I use a spoon to bathe the top sides in oil continuously.
Season the fries with salt only, plate generously with green peas and place a slice of lemon on top of the schnitzel. Let the eaters add mayonnaise themselves. Serve with German beer.