Frog Leg Scaloppini with Lemon Butter Pasta


Frog Leg Scaloppini with Lemon Butter Pasta

An Italian dish full of zesty flavors! This is a spinoff from another dish I made the day I proposed to my wife. I cooked the dish in a pot over a campfire as we sat under the stars outside of our tent. Every time I cook Scaloppini it brings me back to that special time and reminds me how truly blessed I am.



Prep Time: 5 Minutes     Cook Time: 20 Minutes    Serving Size: 4-5

- 16 Frog Legs (8 frogs), deboned

- Capers (3oz container)

- 1 8oz. Container of sliced mushrooms

- 1  Can marinated artichoke hearts (12-14oz)

- 4 Cloves garlic

- 1/2C White wine (suggest dry, not sweet)

- 1/3C Lemon juice

- 1/2lbs Pasta (angel hair preferred)


Add Butter to a large skillet and set to medium high. Sauté mushrooms for 2 minutes. Add frog legs and Sauté for an additional 2-3 minutes, stirring occasionally. Mince garlic and add to the skillet and cook for an additional 30 seconds. Set the stove to low heat and add lemon juice, white wine, artichoke hearts and capers. Simmer for 5-10 minutes on low heat until liquid has reduced by about half.

In a separate pot, boil pasta for about 6 minutes until done. Turn off burner and drain pasta and set back on the stovetop. Add the remaining liquid from the sauté pan and coat pasta. Plate the pasta and spoon the scaloppini over. Serve and Enjoy!