Dust with seasoned flour and pan fry until golden in butter. When done, remove and keep warm. Add a splash (maybe 1/4-1/2c.) of white wine or sherry and a small amount of chopped garlic to the butter and browned bits in the pan. Cook and stir until most of the wine is evaporated. Add a few tablespoons of pickled capers, a handful of chopped parsley, salt and pepper to taste, and heat through. Add another couple of tablespoons of butter to the pan and swirl until melted. Add frog legs back to the pan and heat through. Serve on linguini tossed with parmesan cheese, olive oil, salt and pepper.
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