Crispy Green Beans with Creamy Dipping Gravy

Prepare the Crispy Green Beans
2 Preheat the oven to 425°F. Line a baking sheet with parchment paper, and set aside.
3 Drain the can of green beans  in a colander. (They do not need to be rinsed.) Set aside.
4 Crack the eggs into a large bowl with high sides. Break the yolks with a fork, and stir in the milk. Set aside.
5 In another large bowl, measure out the panko breadcrumbs and parmesan cheese. Season with the black pepper and stir. Set aside.
6 Take a handful of the green beans and place them in the egg wash. Coat, then transfer them to the breading.
7 When coated, carefully transfer them back into the egg wash. Coat the green beans again, then transfer to the breading mixture.
8 When the green beans have been dipped and breaded twice, place them on the prepared baking sheet.
9 Work in batches, coating the green beans in the egg wash before they go into the breading. Do this twice with each batch, and place on the prepared baking sheet.
10 When all the green beans have been breaded, transfer the baking sheet into the preheated oven.
11 Bake the green beans for 20 minutes, or until the breading begins to brown and crisp up.
12 Remove the green beans from the oven, and store in a warm place until ready to serve. (They’re best served hot, so while the Crispy Green Beans bake, make the gravy!)
Make the Mushroom Gravy
15 In a heavy-bottomed saucepan over medium-high heat, pour in the Cream of Mushroom Soup and the Chicken broth.
16 Whisk occasionally while heating, cooking until the mixture is bubbling and combined.
17 Serve immediately with the warm Crispy Green Beans!