Frogs Legs of Provencale: Grenouille a la Provencale
- 1/2 pound frog legs
- Salt and ground white pepper
- All-purpose flour
- 1/4 pound unsalted butter
- 1 clove garlic, minced
- 1 tablespoon chopped flat-leaf parsley
Season frog legs with salt and white pepper. Dust frog legs with flour. Heat a large saute pan with butter over medium heat, add frog legs. Saute until golden brown, approximately 3 to 4 minutes. Turn over and brown other side, approximately 3 to 4 minutes. Add garlic and parsley and cook for an additional 30 seconds. Serve immediately.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Christophe Marguin of Marguin Restaurant in Les-Echets-en Dombes, France