Clean, wash and drain the spinach. Wash, dry and slice the kumquats, removing the seeds. Peel and finely chop the onion. Wash sage, shake dry. Pluck off about 16 leaves.
Heat 1-2 tablespoons of oil in a frying pan. Fry kumquats, half onion and about 12 sage leaves in it. Add honey and boil up briefly. Season with salt and cayenne pepper. Let cool down a little bit.
Peel garlic and dice finely. Roast the almonds in a pan without fat, take them out. Heat 1 tablespoon of oil in a saucepan. Sauté garlic and the rest of the onion in it. Add spinach and cover and let it collapse.
Dab the schnitzel dry and tap a little flatter. Season with salt and pepper. Place about 1 tbsp. of each fried kumquat on one half of the escalope, fold over the other half. Put the remaining sage leaves on the escalopes.
Wrap each cutlet with 2 slices of bacon.
Fry escalopes in 2 tablespoons of hot oil for 2-3 minutes on each side. Deglaze with 150 ml water, stir in broth and bring to the boil. Cover the escalopes and braise them at low heat for about 5 minutes. Then wrap in aluminium foil.
Add the rest of the fried kumquats to the cooking stock and heat. Remove from the heat and gradually fold in cold butter in pieces. Season with salt and pepper.
Season spinach with salt, pepper and nutmeg, fold in almonds. Arrange spinach, kumquat cutlets and sauce. Serve with ciabatta or rice.
Drink tip: cool white wine, e.g. Chardonnay.