2 cups bread crumbs (or Pepperidge Farm Baked Natural crackers crushed)
1 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 pound French green beans, cleaned and trimmed
1/2 cup all-purpose flour
2 large eggs, beaten
1 meyer lemon, juiced and zested
1/2 shallot, minced
1 large egg yolk
1/4 teaspoon kosher salt
1/2 cup canola oil
1. Preheat oven to 375F. On a plate, mix bread crumbs with red pepper flakes and kosher salt. Dip green beans in flour, egg and then transfer to bread crumb mixture and coat evenly.
2. Place coated green beans on a baking sheet and bake for 15 minutes or until green beans are lightly golden brown.
3. Meanwhile, add meyer lemon juice and zest, shallot, egg yolk and salt to a blender. As blender is running, slowly drizzle canola oil into the mixture. It will thicken as it emulsifies. Salt to taste and transfer to a ramekin.