Sautéed Frogs Legs Recipe Cuisses de Grenouille à la Provençale

Ingredients

• 12 pairs of frogs’ legs (about 12 oz.), fresh or frozen and thawed
• 1 1⁄2 cups milk
• Kosher salt and freshly ground pepper
• 1 cup flour
• 16 tbsp. clarified butter
• 2 cloves garlic, finely chopped
• 1 tbsp. fresh lemon juice
• 1 tbsp. finely chopped fresh parsley

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