In a large bowl, add the bread crumbs, Parmesan, and the pinch of cayenne. Stir them together until evenly incorporated. Stir in salt and pepper, to taste, and set the bowl aside.

Spread the flour out onto a plate, and have the eggs in a s eperate work bowl. Working in batches, dredge the beans in the flour, then dip them into eggs. Use a slotted spoon, or a fork, to remove the beasn from the egg and allow any excess yolk to drain away, then dredge the beans in the bread coating, gently tossing them and pressing them if need be, to coat.

Transfer the prepared beans onto a baking sheet lightly sprayed with non-stick cooking spray, into a single layer. Bake the beans at 425 degrees for 10-12 minutes, or until golden brown and crisp.

Serve immediately.