Eggplant, breaded and fried in exactly the same way, is wonderful. For details, see recipe notes.
Blot cutlets dry with paper towels. Unless the cutlets are already thin enough, use a smooth meat pounder or the bottom of a small, heavy saucepan to pound cutlets to a uniform thickness of about ¼ inch. If you can't get it quite that thin, don't worry. Use a firm, gliding motion to avoid tearing the meat.
Place arugula in a shallow bowl. Drizzle with 2 tablespoons olive oil, tossing well, and the balsamic vinegar. Season with salt and pepper. Toss again, taste and adjust seasoning. The arugula should be lightly but flavorfully dressed.
*Use thin-cut boneless pork chops or slice the cutlets yourself from a boneless pork roast (preferably from the leg).
** To prepare eggplant in the same way, choose one that is not seedy. Cut off the ends, leaving the skin intact. Cut lengthwise in ½-inch slices. Of course, there’s no need to pound the slices as you would with meat.