Clean and wash the rocket. Cut the escalopes in half and tap them very thinly between 2 layers of foil. Quarter cheese slices. Season schnitzel with salt and pepper. Put 2 pieces of cheese and about 2/3 of the rocket on one half of each cutlet.
Overfold the other half. Place a slice of bacon around 4 escalopes. Heat oil in a large pan and fry the escalopes in it for 2-3 minutes in portions. In the meantime prepare noodles in boiling salted water according to the instructions on the packet.
Place the Saltimbocca from the pan on a baking tray and continue cooking in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 5 minutes. Wash and halve the tomatoes. Add tomatoes, cream cheese and 3 tablespoons of milk to the roasting set.
Season with salt and pepper and simmer at medium heat for 4-5 minutes. Drain the pasta and add to the tomatoes. Add the remaining rocket and stir well. Season with salt and pepper and serve with the Saltimbocca.