KANSAS CITY, Mo. - Ingredients:
3 pairs of frog legs (We use the smaller ones)
1 cup milk
Kosher salt and cracked pepper
½ cup flour
6 tablespoons olive oil
3 teaspoons of butter
2 cloves garlic, finely chopped
1 tablespoon of chopped Italian parsley
½ cup of tomato concasse (the outside of the tomato chopped in small squares)
2 tablespoons dry white wine
2 tablespoons of Lemon juice
Cut the Frog legs into two. Put them in the milk and refrigerate for atleast 30 minutes. When you are ready to cook them, pat them dry with a paper towel. Season the frog legs with salt and pper. Then dredge them in flour-shake off the excess.
In a large skillet making sure the pan is hot before you add the oil. Brown your frog legs for about 4 minutes on each side until golden brown. Remove the frog legs and set aside. Add your tomatoes, garlic and stir. Deglaze the pan with the white wine, and lemon juice then add your butter to thicken. At he last second add your chopped parsley. Put Frog legs back in the pan to cover with sauce and plate them quickly on your serving plate.