1 cup all-purpose flour

Kosher salt, to taste

4 tablespoons unsalted butter, divided

3 pairs frogs’ legs

1 shallot, finely diced

1 cup white wine

The juice of ½ lemon

Parsley sprig, to garnish

Preheat the oven to 350 degrees F.

Pour the flour into a shallow dish and season with salt. Place a non-stick skillet over medium-high heat and add 2 tablespoons butter. When the butter foam subsides, dredge the frogs’ legs in the flour, shake off the excess, and add to the pan. Sear until golden brown, about 4 minutes per side. Transfer the legs to a small baking sheet lined with a cooling rack. Bake in the oven until the frogs’ legs are cooked through, about 8 minutes.

While the frogs’ legs are in the oven, return the pan to the stove and add the remaining 2 tablespoons butter. Once melted, add the shallot and season with salt. Whisk to combine, and cook until translucent, about 3 minutes. Add the white wine and lemon juice, bring to a simmer and cook to reduce slightly, about 3 minutes.

To serve, arrange the frogs’ legs on a plate. Strain the sauce and pool in the bottom of the plate, and garnish with a single sprig of parsley.