• Blanch green beans by cooking for two minutes in a pot of salted boiling water.  Prepare an ice bath; remove green beans from boiling water and plunge into ice bath for 5minutes. Drain, and set aside.
• In one coating tray, combine breadcrumbs, cheese, zest.Lemon Garlic Rub and chopped parsley, stirring to mix well. 
• In another tray, place the flour, and place the eggs in the last tray, whisking to combine.
• Dip the green beans first in the flour, then the egg, then the breadcrumb mixture.
• Heat oil to 350⁰ F/177⁰ C.  Add Green Beans, cook 4 minutes or until golden brown; remove from pan, and drain on board or plate lined with paper towels.

Lemon Garlic Aioli

• Add all ingredients in the order that they appear to a large jar or container,without stirring.  Using an immersion blender, gently bring it into the container, touching the bottom and begin to process.  Once

  the ingredients become thick, you may then slowly move the immersion blender up and down to finish the aioli. If preparing ahead of time, cover and chill until ready to serve.
• Serve green beans immediately with the aioli.