Thaw the frog legs by soaking them in a mixture of milk and water to preserve the tenderness of their meat.
Drain the chicken thighs thoroughly, then pat them dry with paper towels.
Remove the back section with a knife to prepare them properly before cooking.
Peel the garlic clove and remove the germ. Rinse the parsley, then finely chop the garlic and parsley together.
Pour the flour into a shallow bowl and coat the frog legs evenly.
Melt the butter in a skillet, then add the floured chicken thighs. Brown them over medium heat, turning them gently to ensure even cooking on both sides.
Add the garlic and parsley mixture at the end of cooking.
Continue cooking for a few more minutes so that the thighs fully absorb the flavors.
Arrange on plates and garnish with a few lemon slices.
