Sprinkle pork cutlets with kosher salt and black pepper
Place cornstarch on a plate
Beat egg with water in small shallow bow
Mix pistachios and rosemary on a plate
Working one at a time, dredge cutlets in cornstarch, then dip in egg mixture, then dredge in nut mixture, pressing to coat
Heat 1 T olive oil and cayenne pepper in nonstick skillet over medium heat
Add cutlets to pan and cook until browned, about 3 minutes per side
Toss together arugula, lemon juice, and 1 Tbsp. olive oil in a bowl
Serve salad with pork
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