Panko-Crusted Green Beans with a Soy-Garlic AioliĀ
My friend Maureen and I recently went out to dinner to celebrate her birthday, and we had a wonderful panko-crusted green bean appetizer that we both loved. The restaurant fried their green beans and served them with a flavorful aioli sauce that was fantastic. I decided to recreate a much healthier version at home by baking these panko-crusted green beans, and they turned out crisp and crunchy on the outside without being greasy, and the green beans were perfectly tender on the inside. I served these crispy green beans with juicy steaks, twice-baked potatoes, and a simple salad.
Panko-Crusted Green Beans with a Soy-Garlic Aioli
Soy-Garlic Aioli:
- 2 tbsp mayonnaise
- 2 tsp soy sauce
- 1 clove of garlic, minced
Panko-Crusted Green Beans:
- 1 lb. green beans, ends trimmed
- 1 cup Italian-seasoned panko crumbs
- Ā¼ cup flour
- 2 tbsp milk
- 1 egg, well-beaten
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- Olive oil cooking spray
How to Make Panko-Crusted Green Beans with a Soy-Garlic Aioli:
Preheat the oven to 425 degrees. Line a baking sheet with parchment or foil and coat it with olive oil cooking spray.
Make the soy-garlic aioli by mixing the mayonnaise, soy sauce, and garlic until well-combined. Set aside to let the flavors mingle.
Make a dredging station by placing the panko crumbs in a shallow bowl, then seasoning with sea salt, freshly cracked black pepper, and garlic powder to taste, and mixing well.
Place the flour in a shallow bowl, and season with sea salt, freshly cracked black pepper, and garlic powder to taste, and mix well.
Whisk the milk and egg in a shallow bowl, and season with sea salt, freshly cracked black pepper, and garlic powder to taste, and mix well.
Dredge each green bean in the flour, then egg, then panko, coating each green bean evenly.
Place the green beans in a single layer on the baking sheet and repeat the process until all of the green beans are coated in panko.
Coat the green beans with olive oil cooking spray, then season them with a bit of sea salt and freshly cracked pepper.
Bake the panko-crusted green beans for 13-15 minutes or until golden brown.
Serve immediately with a side of the soy-garlic aioli. Enjoy.
Equipment
Ingredients
Soy-Garlic Aioli:
- 2 tbsp mayonnaise
- 2 tsp soy sauce
- 1 clove of garlic minced
Panko-Crusted Green Beans:
- 1 lb. green beans ends trimmed
- 1 cup Italian-seasoned panko crumbs
- Ā¼ cup flour
- 2 tbsp milk
- 1 egg well-beaten
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment or foil and coat it with olive oil cooking spray.
- Make the soy-garlic aioli by mixing the mayonnaise, soy sauce, and garlic until well-combined. Set aside to let the flavors mingle.
- Make a dredging station by placing the panko crumbs in a shallow bowl, and season with sea salt, freshly cracked black pepper, and garlic powder to taste, and mix well.
- Place the flour in a shallow bowl, and season with sea salt, freshly cracked black pepper, and garlic powder to taste, and mix well.
- Whisk the milk and egg in a shallow bowl, and season with sea salt, freshly cracked black pepper, and garlic powder to taste, and mix well.
- Dredge each green bean in the flour, then egg, then panko, evenly coating each bean.
- Place the green beans in a single layer on the baking sheet and repeat the process until all of the green beans are coated in panko.
- Coat the green beans with olive oil cooking spray, then season them with a bit of sea salt and freshly cracked pepper.
- Bake the panko-crusted green beans for 13-15 minutes or until golden brown.
- Serve immediately with a side of the soy-garlic aioli. Enjoy.
OMG!!! I am drooling!! My sisters and I just started a themed Sunday Sharing recipe blog hop at our blog and this weeks theme is Appetizers! We would love it if you would come by and share any of your yummy appetizer recipes. We are keeping the link opened all week!
http://everydaysisters.blogspot.com/2011/06/everyday-sisters-sharing-sundays-1.html
Nanci
What a great idea of transforming green beans!
I dont think there are many good ways to cooking green beans but its nice to see there can be variety! I would love to try these. Maybe this weekend.
I have made the green beans many times, but never made to aioli for dipping. Thank you for the great idea!
Made these tonight. They were really good, despite overcooking them slightly and not getting to eat them right out of the oven–poor timing. Even with my own mistakes, they were still addictive!
I think this looks great. I’m having a dinner party. Could I dredge/coat the beans ahead of time, and then pop them in the oven later in the evening? Would they still work out?
thanks!
Sherry,
Sorry for my late reply, I have been on the road for 13 days.
You can certainly dredge/coat them beforehand. Place them on the baking sheet in the refrigerator until ready to cook.
Pam