Heat the vegetable oil in a skillet over medium heat, then add the shallots and move them around in the pan while cooking. Cook until they are golden, about 6-8 minutes. Drain on a paper towel.

Add 1 tablespoon of olive oil to the skillet, then add the panko breadcrumbs. Toast over medium heat until golden brown. Season with salt and black pepper. Remove from the skillet.

Add 1 tablespoon of butter and the remaining olive oil to the skillet. When the skillet is hot, add the green beans and cook until tender but still crisp. Be sure to turn them as they cook so they cook evenly.

When the green beans are done to your liking, season with salt and black pepper. Stir in the garlic and parmesan just to melt the cheese.

Arrange green beans on a serving platter and top with panko breadcrumbs and the crispy shallots. Serve immediately.