Pork Saltimbocca with Arugula and Almond Salad

Instructions:

1. Step 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. Remove plastic wrap.

2. Step 2:

   Line a plate with paper towels.

3. Step 3:

   Heat half the olive oil in a large skillet over medium-high heat. Add prosciutto-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. Step 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. Step 5:

   Serve pork cutlet on a bed of greens. Drizzle with lemon juice.