Pork Scaloppine

INGREDIENTS

• 1 1/2 pounds pork loin, cut crosswise into 6 slices
• Coarse salt and freshly ground pepper
• All-purpose flour, for dredging
• 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• 3 tablespoons unsalted butter, divided
• 1 tablespoon salt-packed capers, rinsed and chopped
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1/2 cup dry white wine
• 4 cups arugula, tough stems trimmed