Sauteed Frog Legs Provencale Recipe

Name: Sauteed Frog Legs Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 jumbo frog legs; milk (for coating); flour (for coating); 2 or 3 corns freshly ground allspice; 1/2 tsp. basil; coarse ground pepper to taste; olive oil; 3 Tbsp. butter; 2 cloves garlic, minced; 1/4 bunch parsley, chopped fine; green onion, thinly sliced (including greens); small tomato, finely diced; juice of 1/2 lemon; paprika

Servings: persons

10 jumbo frog legs
milk (for coating)
flour (for coating)
2 or 3 corns freshly ground allspice
1/2 tsp. basil
coarse ground pepper to taste
olive oil
3 Tbsp. butter
2 cloves garlic, minced
1/4 bunch parsley, chopped fine
green onion, thinly sliced (including greens)
small tomato, finely diced
juice of 1/2 lemon
paprika

1
Cover frog legs with water; soak for 2 to 3 hours.
2
Drain on paper towel.
3
With mortar and pestle, grind a few corns of allspice and 1/2 teaspoon basil.
4
Season flour with small amount of salt, coarse ground black pepper to taste and paprika.
5
Dip legs in milk; coat with flour mixture.
6
Cook frog legs in hot oil with small amount of chopped garlic until golden brown, turning to cook on both sides, 6 to 8 minutes.
7
Drain.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 jumbo frog legs, milk (for coating), flour (for coating), 2 or 3 corns freshly ground allspice, and more.

Yes, Sauteed Frog Legs Provencale falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Frog Legs Provencale

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