Lyon style frog legs recipe step by step | Cooking tutorial

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while still providing richness.

frog legs

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Chicken is more widely available and less expensive.

Cut off the excess part of the frog legs, keeping only the legs for cooking.

Rinse the frog legs under cold water to clean them.

Pat the frog legs dry with a towel and store them in the fridge.

Chop parsley and garlic, and keep them in the fridge until ready to use.

Season the frog legs with salt and black pepper.

Coat the seasoned frog legs in flour, tapping off the excess flour.

Heat a mixture of butter and olive oil in a cast iron skillet over medium to high heat until the butter foams.

Place the frog legs in the skillet with the muscle side down, ensuring they are not overcrowded.

Cook the frog legs for about 3-4 minutes until they are golden brown, checking for color before turning them.

Turn the frog legs to brown the other side, cooking until they have a nice golden color.

Once cooked, remove the frog legs from the skillet to drain excess oil.

Turn off the heat and add the chopped parsley and garlic to the skillet, tossing quickly to combine without burning the garlic.

Serve the frog legs warm, optionally with lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens