Breaded frogs

Preparation:

Preparation: Season the frog legs with salt and pepper. Flour them carefully, dip them in the lightly salted beaten eggs and then in the breadcrumbs. In a saucepan, heat three tablespoons of oil and 40 g of butter, brown a few thighs at a time, dry them on absorbent kitchen paper, add salt. Serve the frogs hot sprinkled with plenty of fresh chopped parsley and surrounded by slices of lemon.