Kumquats cutlet with almond and spinach

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash, drain and slice the kumquats, removing seeds if necessary. Peel and finely chop the onion. Wash the sage and pluck off about 20 leaves

2. 2

   Heat 2 tablespoons of oil in a frying pan and sauté half the onion cubes in it. Add the kumquats and fry them for about 5 minutes, turning them over. Fry 12 sage leaves and honey for the last minute. Season the kumquats with salt and chilli. Let cool off

3. 3

   Peel and chop the garlic. Heat 2 tablespoons of oil in a saucepan, lightly fry the almonds while turning. Add garlic and remaining onion, fry briefly. Pour in vegetable stock, add frozen spinach. Defrost covered according to package instructions and cook

4. 4

   Dab the schnitzel dry, place it between 2 sliced freezer bags and tap them a little flatter. Season schnitzels with salt and pepper. Place 1 sage leaf and approx. 1 tbsp. fried kumquats on each half of the escalopes and fold the other half over. Place the remaining sage leaves on the escalopes and wrap each escalope with 2 slices of bacon.

5. 5

   Heat 1-2 oil in a frying pan. Fry the escalopes for 3-4 minutes while turning. Pour on clear broth and braise escalopes for 1-2 minutes. Remove the schnitzel and wrap in aluminium foil. Cut cold butter into cubes and stir into the hot frying stock bit by bit. Then add the remaining fried kumquats. Season with salt and pepper (or chilli)

6. 6

   Season spinach with salt, pepper and nutmeg. Arrange spinach, kumquats schnitzel and sauce with kumquats on 4 plates. Ciabatta bread tastes good with it

Nutrition Facts

KCAL
560 kcal

CARBS
16 g

FATS
38 g

PROTEINS
38 g