Preheat the oven to 220°C, fan 200°C, gas mark 7. Place the chips on a baking tray and cook in the oven for 30 minutes.
Place the flour, eggs and breadcrumbs in small individual bowls. Dip each of the pork escalopes firstly into the flour, then the eggs and then the breadcrumbs.
In a frying pan, heat the oil and fry the coated escalopes over a medium heat for 1-2 minutes on each side, until golden. Place on a baking tray and cook for a further 10 minutes in the oven along with the chips.
Serve with the chips, a spoonful of sauerkraut, the lemon wedges and ketchup.