CUISSES DE GRENOUILLES AU BEURRE D'AIL ET TOMATES recette #food #cooking #chef #instafood #cook

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

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Add frog legs to the skillet and cook until golden brown, about 3-4 minutes per side.

Remove frog legs from the skillet and set aside on a plate.

In the same skillet, add chopped shallots and cook until translucent, about 2-3 minutes.

Deglaze the skillet with white wine, scraping up any browned bits, and simmer for 2 minutes.

Stir in lemon juice, salt, black pepper, and red pepper flakes to taste.

Return frog legs to the skillet, coating them in the sauce.

Add chopped parsley and thyme, cooking for an additional 2 minutes.

In a separate pan, melt butter and add breadcrumbs, stirring until golden brown.

Serve frog legs topped with the breadcrumb mixture and garnish with additional parsley.

Enjoy with a squeeze of fresh lemon juice.

Spice Level:

Allergens