In a small mixing bowl, whisk together the shallots and vinegar along with 2 Tbsp. oil and a pinch of salt and pepper. Set aside. Place the crushed almonds and eggs into two separate bowls and season each with a pinch of salt and pepper. Working one piece at a time, dip a slice of pork in the egg and then roll it in the almonds until covered. Remove to a plate and repeat with the remaining pork.
In a large sauté pan over a medium flame, heat the remaining oil until hot. Gently add the pork and cook, without moving, for 2 minutes. Reduce the flame to medium-low and continue to cook until golden brown and crusted, about 4 minutes. Carefully flip the pork and continue to cook for another 5 minutes, until browned all over and juices run clean when pierced with a fork. Remove to a plate. Add the arugula to the vinaigrette and toss until combined. Divide between 4 plates and top evenly with the pork. Garnish with cheese, if desired.