Preheat oven to 400ºF.
On a high-sided baking sheet, drizzle 2 turns of the pan of EVOO and place in the oven to get really hot.
Fill a high-sided sauté pan with about 2 inches of water and place over high heat. When simmering, cook parsnips until tender, about 4 minutes.
While the parsnips are cooking, mix the pecans, breadcrumbs and Parmigiano-Reggiano in a shallow dish, place the flour in a separate dish with salt and ground black pepper, and beat the egg in another shallow dish. When the parsnips come out of the water, let them cool.