First of all, get a nice cut of beef or pork instead of chicken. Then smash the shit out of that thing. Like, wrap it in plastic and get the hammer. The Austrians say you gotta be able to read through it but that ain't true, slightly thicker is probably optimal. The crust is the only thing you seem to have managed so I won't tell you how to do that. However, fry with a lot of oil and slosh the oil around the pan so it will also cover the top of your schnitzel. That way you'll get those nice bubbles in your crust. I'm not sure if it actually does something for the taste, but this is the way it's supposed to be done and how you can identify if you've got a properly cooked schnitzel at a restaurant or just a deep fried one.

I don't know what you did to those fries, but damn, they look like they could need some oil. I've heard that duck or geese fat is best for making french fries, but honestly, if you're doing them at home some regular cooking oil is just fine. If you're making them in the oven or air fryer, dump em in a bowl beforehand, add oil and seasoning and shake until all the fries are well covered.