Chefs Carrie Levin and James Brockman combine her sautéing expertise with his love of Texan pecans. To sauté batter-dipped chicken, Carrie says, keep the fat hot and the pan continually moving. Also, make sure you take the pan off the heat in-between batches to avoid burning the butter.
step 1Beat the eggs together with the buttermilk with a fork until pale yellow.
step 2Grind the pecans in the food processor. Place in a bowl and mix together with the flour, cornmeal, salt, pepper, paprika, and dry mustard.
step 3With your finger tips, dip the chicken in the egg/milk mixture, then press both sides into the pecan mix. Place breasts on a plate.
step 4Dip the shrimp into the egg/milk mixture; press both sides into the pecan mix and place on a plate.
step 5Melt the butter in a skillet on medium high heat.
step 6Cook the chicken breasts on both sides for a total of about 7 minutes (less if you are using cutlets, which are thinner).
step 7Sauté the shrimp to a nice brown on both sides for about 3 minutes.
step 8To make the sauce, stir the mustard and honey together until completely combined and serve on the side as a condiment.