How to make it

  • Beat eggs and buttermilk with a fork until pale yellow.
  • Grind the pecans and place in a bowl OR pie plate.
  • Add the flour, cornmeal, salt, pepper, paprika and dry mustard to the nuts.
  • Using your finger, dip the chicken into the egg mixture and then press both sides into the pecan mixture.
  • Dip the shrimp into the egg/milk mixture and press both sides in the nuts.
  • Melt the butter in a skillet over medium high heat.
  • Cook the chicken breasts on both sides until cooked through.
  • Saute the shrimp to a nice brown on both sides, about 3 minutes.
  • To make the sauce, combine the Dijon and honey well.
  • Serve as a condiment on the side.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes