Pecan-Crusted Chicken & Shrimp

Serves 12
4 (8oz.) chicken breasts
1 lb. shrimp (size 16/20, peeled with the tails on)
1 cup buttermilk
3 eggs

Breading:
3/4 cup flour
3/4 cup cornmeal
2 teaspoon salt
2 teaspoon white pepper
1 Tablespoon paprika
1 teaspoon dry mustard
1 3/4 cups pecans, toasted and ground
5 Tablespoon butter for sautéing

Honey-Mustard Sauce:
1/2 cup Dijon mustard
1/2 cup honey

1. Beat the eggs together with the buttermilk with a fork until pale yellow.
2. Toast the pecans in the oven at 375 for about 5 min, until they brown slightly, and smell all yummy
3. Grind the pecans in the food processor.(if you don't have one, like me, just put them in a plastic bag and use a rolling pin to crush them up fine) Place in a bowl and mix together with the flour, cornmeal, salt, pepper, paprika, and dry mustard.
4. With your finger tips, dip the chicken in the egg/milk mixture, then press both sides into the pecan mix. Place breasts on a plate.
5. Dip the shrimp into the egg/milk mixture; press both sides into the pecan mix and place on a plate.
6. Melt the butter in a skillet on medium high heat.
7. Cook the chicken breasts on both sides for a total of about 7 minutes (less if you are using cutlets, which are thinner).
8. Sauté the shrimp to a nice brown on both sides for about 3 minutes.
9. To make the sauce, stir the mustard and honey together until completely combined and serve on the side as a condiment.

Tip: If you are allergic to nuts, leave them out and put a 1/4 cup of grated Parmesan cheese into the flour mix as a substitute.