Make sure the cutlets are no more than a half-inch thick so they’ll cook quickly.
Sprinkle pork cutlets with kosher salt and black pepper. Working one at a time, dredge cutlets in cornstarch; dip in a mixture of 1 beaten large egg and water; dredge in a mixture of finely chopped roasted salted pistachios and finely chopped fresh rosemary, pressing to coat.
Heat 1 Tbsp. olive oil and cayenne pepper in nonstick skillet over medium-high. Add cutlets to pan; 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.