Monday, December 22, 2008

Crispy Parmesan-Ranch Green Beans


(Photo coutesy of Picky Palate)

We ate these green beans last night, thanks to Picky Palate's recipe. The only words of advice I have regarding this recipe are first be sure to use fresh green beans. Second, I plan to increase the amount of salt/pepper and decrease the amount of bread crumbs next time. (The crumbs overpowered the ranch/parmesan flavors and made the beans a little too dry.) Below is Jenny's original recipe for you to play with as you like.

Crispy Parmesan Ranch Crusted Green Beans¾ Cup prepared Ranch Dressing
1 egg, beaten
1 ½ Cups panko bread crumbs
½ Cup grated parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
½ lb washed and trimmed fresh green beans

1. Preheat oven to 450 degrees F. Combine ranch dressing and egg together in a shallow dish. Combine panko, parmesan, salt and pepper in a separate shallow dish. Lightly dip beans into ranch dressing. Press into crumb mixture then place onto a parchment lined baking sheet (they’ll stick to the pan if not, even if sprayed with cooking spray). Do this process until all beans have been coated. Bake for 15 minutes or until crust is crispy and golden. Let cool for 3 minutes then serve.
4 servings

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