Italian Frog Legs

Delicious breaded and pan-fried frog legs, Italian-style.


6 - 8 pair frog legs (12 - 16 drumettes)

1/2 cup flour

2 eggs

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.