Cut carrots into rectangular strips about 3 inches long and season with salt and pepper.
In a bowl, combine breadcrumbs, parmesan, nuts and minced parsley.
Dredge carrots in flour, dip in beaten egg, then dredge in breadcrumb mixture.
In a skillet heat Untoasted sesame oil. Add carrots and pan fry over low heat, turning until crisp on both sides.
Garnish with Italian parsley.