Serves 4



20 very fresh frogs, drawn and skinned.

2 whole eggs

2 egg whites

2tsp breadcrumbs

100g butter

1 garlic clove

1 sprig of parsley, finely chopped

Salt, pepper, to season



Use a carving fork to extract the frogs legs. Press the tip into the thigh and remove the femur by cutting. Break the tendon by pulling it over the thigh. Make sure you retain the small lower bones as you will use them for serving the legs later. Beat the eggs and the whites with a fork, add the salt and the pepper. Dip the legs in the egg mixture and then roll them in the breadcrumbs. Add the butter and the garlic (chopped) to a large frying pan before placing the legs on top. Stir gently until brown. Add 2tsp of breadcrumbs and the finely chopped parsley to the cooking butter. Stir and leave to cook for 30 seconds and then serve over the legs.


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Photography by francesca brambilla and serena serrani