Frog Legs Piccata
1 lb. Frog Legs

1 Clove of garlic minced

1/4 Cup unsalted butter (clarified)

1 Tablespoon shallots chopped

1 Tablespoon capers chopped

1/2 Cup Flour

1 Tablespoon fresh parsley minced

2 Tablespoon freshly squeezed lemon juice

1/2 Cup of white wine

Dash of cayenne pepper, garlic powder, and paprika

Salt and Pepper
Rinse frog legs off under cold water and pat dry with paper towels.  Season legs thoroughly with salt and pepper.  Place flour in a shallow dish and season with cayenne pepper, garlic powder and paprika.  Dredge frog legs in flour, dusting off any excess.

Heat 1/2 the butter in a deep frying pan over medium heat.  Place frog legs in pan and sauté until golden (3-4 minutes).  Turn frog legs over to other side and continue to sauté another 3-4 minutes.  Remove frog legs to a plate lined with paper towels then transfer to serving dish.

Deglaze pan over medium heat with the white wine scraping up all brown bits up from the bottom of the pan.  When wine has reduced by half add the remaining butter, capers, garlic, and shallots.  Cook for additional 3 minutes then pour sauce over frog legs.  Sprinkle with fresh parsley and serve.

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