Cuisse De Grenuille

This special recipes comes from the Valbonaise Restaurant in Valbonne France which is known for serving the best frogs legs in all of France.


Frog legs 2 Pound
Milk 2 Cup (32 tbs) , cold (as needed to soak frog legs)
Olive oil 2 Tablespoon
Garlic 1 Clove (5 gm) , finely chopped
Butter 3 Tablespoon , divided
Parsley 3 Tablespoon , finely chopped
Lemon 1 , juice extracted
Salt and pepper To Taste
Plain flour 2 Cup (32 tbs) (as needed)



1. Drop frog legs in cold milk and pop it in refrigerator for 30 minutes.

2. Remove frog legs from milk and lay them on paper towel to dry.

3. Season it with salt and pepper on both sides.


4. Cut frog legs into half and dredge them with flour. Shake and remove excess flour. Set them aside on a plate.

5. Place a large saute pan on flame and heat olive oil in it.

6. When the oil is nice and warm, drop 2 tablespoons of butter and let it melt.

7. Place frog legs in pan. Lay them in single layer and do not over crowd the pan. Cook for about 3-4 minutes per side or until they are light brown. Remove frog legs from pan and set them aside.

8. Turn heat to low and add 1 tablespoons of butter in the pan.

9. Throw parsley and garlic. Stir and cook until the garlic is warmed through.

10. Turn off the heat and pour lemon juice in pan. Give it a good stir.


11. On serving platter, place frog legs, drizzle sauce on it, and serve immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 664Calories from Fat 196

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 265 mg11.04%

Total Carbohydrates 69 g23%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 46 g92%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet