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rog leg - thigh only
-
flour
egg
breading
30%parmesan
70% breadcrumbs
-
aioli
tomato concassee
=Using the thigh only of the frog leg, push the meat towards the knee to form a ball. Flour, egg and bread the frog. Roast in hot (400F) oven until golden brown and cooked until firm. Serve on a bed of aioli with a bit of tomato concassee.
-
flour
egg
breading
30%parmesan
70% breadcrumbs
-
aioli
tomato concassee
=Using the thigh only of the frog leg, push the meat towards the knee to form a ball. Flour, egg and bread the frog. Roast in hot (400F) oven until golden brown and cooked until firm. Serve on a bed of aioli with a bit of tomato concassee.