Cuisse de Grenouille à l'Ail et au Persil

Ingredients

• 1 pound frog legs
• 4 cloves garlic
• 1 cup fresh parsley
• 4 tablespoons butter
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 loaf French baguette

Instructions

1. 1

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

2. 2

   Mince the garlic cloves and chop the fresh parsley finely.

3. 3

   In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until the butter is melted.

4. 4

   Add the minced garlic to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

5. 5

   Increase the heat to medium-high and add the frog legs to the skillet. Season with salt and black pepper.

6. 6

   Sauté the frog legs for about 4-5 minutes on each side, or until they are golden brown and cooked through.

7. 7

   Once cooked, reduce the heat to low and add the chopped parsley and lemon juice to the skillet. Stir to combine and heat through for about 1 minute.

8. 8

   While the frog legs are finishing, slice the French baguette into thin pieces and toast them lightly.

9. 9

   Serve the sautéed frog legs hot with the toasted baguette slices for dipping.