Pre-heat the oven to 400 degrees.

Split the legs in half through the soft cartilage between them.

Trim the feet off and discard.

Split the leg in half at the knee.

This will leave you with four sections. Cook the larger part first as it will take longer.

Set up a three compartment breading station. Place flour in the first container, a mixture of egg and milk in the second and breadcrumbs, cornmeal or the breading of your choice in the third.

Season the frog legs themselves also.

Toss the legs in the flour and shake off any excess.

Place the legs in the egg wash and coat thoroughly.

Roll the legs in the breadcrumbs.

Finish coating all of the legs and set aside.

Heat a large saute pan to medium high and then add the oil.

Add the butter after the oil to keep it from burning.

Place all of the larger pieces in together to brown.

Rotate the legs as they brown in the same direction.

Turn them on the last side to brown and place in a 400 degree oven for 5 minutes to cook thoroughly.

Remove them from the oven and turn them over to brown evenly on the other side.

Remove from the pan and place on a towel to absorb the excess grease. Wipe out the pan and repeat the steps with the smaller pieces.

The smaller pieces should cook to completion without placing them in the oven.