Fresh frog’s legs from your fishmonger or your local Asian market are preferable; however, frozen frogs legs will work as well. If using frozen frog’s legs, be sure to allow them to thaw slowly overnight in the refrigerator. Season each leg with salt and pepper. Dredge first in Wondra, then milk and finally in Panko. Besure to shake off any excess flour and/or Panko between steps. Allow to set in the fridge on a sheet tray lined with parchment paper until ready to fry.
Clean the tips of the beans and leave whole. Preheat a large pot with salted water until it reaches a rapid boil and add both green and yellow Romano beans. Aminute later, add both green and yellow wax beans and cook until tender (2 to 3 minutes). Proceed to remove beans from boiling water and place in an ice bath. Allow beans to cool fully, pat dry with a paper towel and reserve in a mixing bowl.
For the “Bagnetto Verde,” combine parsley, hazelnuts, mustard, capers, anchovies and extra virgin olive oil in a food processer and pulse until smooth. Transfer the mixture to a mixing bowl and fold in hardboiled eggs, then season with salt and pepper.
In a deep sauté pan or cast iron skillet, preheat olive oil to 350°F. Slowly add legs and fry until golden brown (approximately 5 to 6 minutes). Allow to drain on a paper towel and season with salt. Dress beans with vinegar, half of the "Bagnetto Verde," and season with salt and pepper. Divide the beans equally on to four plates, top with the frog’s legs, drizzle with the remaining "Bagnetto Verde" and serve.