Heat 2 tablespoons of sunflower seed oil in a large skillet over medium heat. Add the panko breadcrumbs, stirring continuously for about 2-3 minutes until golden. Season with salt and pepper, and sprinkle in Parmesan cheese. Cook for an additional minute.

In the same skillet, add 1 tablespoon of sunflower seed oil and heat until hot. Add the green beans in a single layer, season with salt, and sauté for about 8 minutes, stirring occasionally until tender.

Introduce minced garlic and red pepper flakes to the skillet with the green beans during the last minute of cooking. Toss to combine and cook just long enough for the garlic to soften and the cheese to melt over the beans.

Arrange the sautéed green beans on a serving platter and top generously with the toasted panko and fried shallots.