Frog Legs in Butter and Garlic
4 frog legs
1 cup milk
Salt and pepper
1 cup flour
1 tbsp. butter
1 tbsp. olive oil
2 cloves garlic minced
1 tbsp. fresh flat leaf parsley chopped
½ c. dry white wine such as a Chardonnay or Gewurztraminer
Soak the frog legs in the milk for ½ hour
Season both sides with salt and pepper
Dredge in the flour
Heat a large pan on medium heat, melt the butter and add the oil
Brown the frog legs on both sides – approx. 4 min per side
Add the garlic and parsley and as soon as you smell the garlic pour in the wine
Reduce the heat and cover the pan, let the legs steam for 4 minutes
Remove the legs from the pan and increase the heat so the sauce starts to bubble
Reduce the sauce and add ½ tbsp. butter stirring until melted
Pour the sauce over the legs and serve with new potatoes and a salad