© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: SAVEUR, No. 87
2 teaspoons fresh parsley leaves
½ teaspoon finely chopped peeled garlic
1 cup milk
1 cup flour
12 pairs fresh or thawed frozen frogs' legs, separated
6 tablespoons butter
1½ teaspoon hazelnut or extra-virgin olive oil
½ teaspoon red wine vinegar
freshly ground black pepper
2 cups mesclun greens
1 chive, finely chopped
Mix parsley and garlic in a small bowl. Put milk and flour into 2 separate shallow dishes. Dip frogs' legs into milk, then dredge in flour, shaking off excess. Melt 3 tablespoons butter in each of two large skillets over medium-high heat. Season frogs' legs with salt, then add half the legs to each skillet in a single layer and cook until golden, 4 to 5 minutes. Reduce heat to medium, turn legs, and cook until other side is goldent, 2 to 3 minutes more. Sprinkle parsley-garlic mixture over frogs' legs in each skillet. Divide legs evenly between 4 warm plates.
Mix oil, vinegar, and salt and pepper to taste in a medium bowl. Add greens and toss well. Divide between plates with frogs' legs. Garnish each with chives.