Lyonnaise Style Sautéed Frog Legs

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth can add depth without the cost of wine.

Cut frog legs into two parts, separating them into right leg and left leg.

Rinse frog legs under cold water and pat dry with paper towels.

Season frog legs with salt and black pepper on both sides.

Coat frog legs lightly in flour, tapping off excess flour.

Heat olive oil in a frying pan over medium heat.

Add frog legs to the pan in a single layer; fry until golden brown, turning to achieve an even color.

Remove excess oil from the pan after frying the frog legs.

Prepare a mixture of minced garlic, parsley, and shallots (perad) to finish the dish.

Reduce heat to medium-low and add the perad mixture to the pan, cooking gently to avoid bitterness.

Plate the frog legs and drizzle lemon juice over them before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens