1 lb. frog legs skinned
flour well-seasoned
egg beaters
bread crumbs fine
2 juicy lemons or vinegar
• Wash frog legs thoroughly; cut with kitchen scissors to separate legs
• Place in plastic bowl with 2 tablespoons lemon juice or vinegar to every pound of frog legs, water, and cover with ice cubes;
• Let stand in fridge from 1-3 hours
• Rinse & dry with paper towels
• Roll in lightly salted flour
• Dip in beaten eggs or Eggbeaters
• Roll in fine bread crumbs
• Saute, turning once, in butter & olive oil, until a chestnut brown
• Serve at once, garnished with freshly minced parsley, if desired
Notes: Allow six small pairs of legs or three jumbo pairs per person