With a sharp knife, cut the white membrane away from each of the tenderloins.
In a small bowl combine the egg and 2 tablespoons of the mayonnaise. In a shallow bowl combine the bread crumbs, Parmesan, sesame seeds, salt, and pepper. Dip each chicken tenderloin in the egg mixture, then in the bread crumb mixture to coat.
In a large skillet heat cooking oil and sesame oil to 350 degree F. Add chicken pieces, a few at a time, to hot oil. Cook for 4 to 5 minutes or until no longer pink. Remove with a slotted spoon and drain on paper towels.
In a small bowl combine remaining mayonnaise, tahini, and lemon juice; use as a dipping sauce for the chicken. Makes 4 to 6 servings.