Snap off the ends of the green beans. Rinse them and place them in a microwave-safe bowl with 3 tablespoons of water. Cover with plastic wrap or a microwave-safe dish and cook on high for 5-6 minutes.
Wearing oven gloves, carefully remove the cover and drain any water used in cooking. Pat the green beans dry with a paper towel.
Mix the Bread Crumbs
Add the bread crumbs, Parmesan, garlic powder, dried basil, salt and pepper to a small bowl and whisk to combine.
Sauté the Green Beans
Melt the butter in a 12-inch, non-stick skillet on medium-high heat. Add the pre-cooked green beans and toss to coat with the butter. Taste a green bean to see if it's tender enough for you. Cook longer if needed.
When the green beans are cooked to your liking, add the bread crumb mixture to the pan and toss with a spoon to coat evenly. Let the green beans and bread crumbs heat through for 1-2 minutes, then serve. Refrigerate leftovers in a sealed container for up to four days.
Notes
It's important to pre-cook the green beans before sautéing them, or they'll take too long to cook in the skillet.
Steaming the green beans instead of boiling them will keep them bright green. If you want to boil them instead, boil them for 10 minutes, drain well and pat dry.
You can use frozen green beans, but they can turn out mushy if you're not careful. You'll have to cook them for a couple of minutes less than the directions on the bag. You'll also have to pat them dry with paper towels before adding them to the skillet, so the bread-crumb mixture doesn't become soggy.
If you're starting with storebought Italian bread crumbs, you don't need to add any seasoning, but you'll still need to add the Parmesan.