To sauté frog legs, slice 1 pound of frog legs in half. Season with 1 cup flour and 1 tablespoon Emeril's Essence. Melt 1/4 cup unsalted butter in a sauté pan on medium heat. Shake off any excess flour, and sauté for 2 to 3 minutes on each side.
For additional flavor, stir in 1/4 cup minced shallots and 1 tablespoon minced garlic. Sauté for 1 minute, and add 1/2 cup chopped fresh tomatoes. Add salt and freshly ground black pepper to taste, and heat for an additional minute. Stir in 1/2 cup dry white wine. Simmer for 2 minutes, and add 1 tablespoon finely chopped fresh parsley leaves. Take off the heat and serve.