Pork Saltimbocca with Arugula and Almond Salad

Instructions:

1. Season pork cutlet with salt and pepper to taste. Top each serving with a sage leaf, then wrap in a slice of prosciutto. Cover with a layer of plastic wrap and pound with a mallet (or any heavy object) until meat is 1/2-inch thin.
2. Line a plate with paper towels.
3. Heat half the olive oil in a large skillet over medium-high heat. Add wrapped pork cutlet and cook until golden, about 3 minutes. Flip and cook until cooked through, about 2 to 3 minutes. Remove from pan onto the plate lined with paper towels.
4. Add remaining olive oil to the pan, then add the arugula and almonds. Cook, stirring, until greens are slightly wilted, about 1 minute.
5. Serve pork cutlet on a bed of greens. Drizzle with lemon juice.