Clean, wash and drain the rocket well. Clean, wash and halve the cherry tomatoes. Peel onion, dice finely and mix with vinegar, salt and pepper. Fold in olive oil and add the tomatoes.
Spread out the deep-frozen French fries on an ungreased baking tray. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 19-23 minutes until golden brown. Turn over after about 15 minutes.
Cover cutlets with a cut open freezer bag and beat flat. Place eggs, mustard, 1 tablespoon of water and a little salt in a deep plate and beat with a fork. Put flour into a second deep plate and turn the schnitzels first in egg, then in flour and again in egg.
Heat 3 tablespoons of oil in a large pan and add 4 escalopes. Fry for approx. 4 minutes while turning them over until golden brown. Keep the finished schnitzels warm. Put 1-2 tablespoons of oil into the hot pan and fry the remaining schnitzels in the same way.
Mix the rocket and tomato vinaigrette and divide into 4 glasses. Sprinkle the ready fries with salt and arrange on large plates with schnitzel and salad. Garnish with caper apples. Ketchup tastes good with it.