Delicious breaded and pan-fried frog legs, Italian-style.
6 - 8 pair frog legs (12 - 16 drumettes)
1/2 cup flour
6 slices white bread
2/3 cup Parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried oregano
1 lemon, sliced, for garnish
Assemble 3 dipping pans. Place flour in one and eggs in another (slightly beaten). In a food processor, process bread slices until fine. Transfer to bowl. Season with Parmesan, garlic powder, salt, and oregano.
In a large skillet, heat about 2 tablespoons butter plus 3 tablespoons olive oil. Triple dip frog legs; first in flour, then in eggs, then in bread crumb mixture. Fry until golden brown, turning. Transfer to serving platter and garnish with lemon. Serves 3 - 4.