If using frozen frog legs, thaw and marinate for 15 minutes in a mixture of oil and vinegar, then pat dry. Note that fresh frog legs can be rare and are a delicacy best sourced from trusted suppliers.
Difficulty: 2/5
Place flour in a shallow dish and lightly coat the frog legs, shaking off excess.
Heat 50 g butter in a large skillet over medium-high heat. Add the frog legs, dust lightly with breadcrumbs, and sauté, stirring constantly, for 5-6 minutes until golden. Season with salt and pepper.
Butter a large gratin dish and arrange the frog legs inside. Finely chop the shallots and half the chives; scatter over the legs. Pour the cream evenly on top.
Bake in a preheated oven at high heat (about 220°C/425°F) for 5 minutes, until bubbly and lightly browned.
Remove from oven, sprinkle with remaining chives and a grind of pepper. Serve immediately for the best flavor and texture.
Source: Regional Cuisines of France: Le Lyonnais
