Crispy Parmesan Green Beans

I love fries but sometimes I try to satisfy the craving with healthier alternatives such as these green beans with a crispy Parmesan coating!

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Have you been to Berlin, Germany? If so, you need to tell me where to go when playing hookey we have breaks from the conference my lab will be attending there this June! And since the flight to Europe will be paid for, we are also planning to stay longer for a little extra traveling.

Right now we are thinking Prague since it’s only about 400 miles away. I’d love to go to the Greek islands as well, but might need to save that for my post-PhD vacation treat to myself (with what money I have no idea).

I’ve already been to London, Paris and all over Italy – not that I wouldn’t love to go to any of those places again but I’d like to explore new ones first.

Somehow I must now transition from talking about traveling around Europe to green beans… I am sorry green beans, you were mighty tasty but you are severely overshadowed in my brain at the present moment.

This recipe originally used asparagus, but thought it would work great on green beans as well. I was totally right, but was there really any doubt?

All vegetables should be served coated in cheesy crispiness. These were great alongside pasta with vodka sauce, slow cooker chicken salad sandwiches, and turkey sloppy joes with hoisin.

Post updated 3/26/20, picture above is the original.

One year ago: Feta & Broccoli Pizza

CRISPY PARMESAN GREEN BEANS

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Yield: 2 servings Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 30 fresh green beans, ends trimmed
• 1 egg white
• 2 Tbsp all-purpose flour
• 1/2 cup Panko breadcrumbs
• 2 Tbsp Parmesan cheese
• Salt and pepper

Directions

1. Preheat oven to 425 degrees. Lay a wire rack on a baking sheet and coat with non-stick spray.
2. In two separate plates, add the eggs white (lightly beaten) in one and the Panko, flour, cheese, salt, and pepper in the other.
3. Coat each green bean in egg, then lay in the Panko mixture and thoroughly cover. If the Panko won’t stick, dip back in the egg whites and roll in Panko once again. Lay each bean on the wire rack.
4. Bake at 425 for 15 minutes, or until golden brown and crispy.

Source: Adapted slightly from How Sweet It Is.

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