In a small skillet set over medium heat, melt 2 tablespoons of the butter. Add the panko and toast, stirring constantly, for about 3 minutes until golden brown and crisp. Remove from the heat and stir in the zest, thyme, and a pinch of salt. Set aside.

Fill a large saucepan 2/3 full of water and bring it to a boil over high heat. Add 1 tablespoon of salt. Add the beans and cook for about 2 minutes, until bright green and still quite crisp. Meanwhile, fill a large bowl 2/3 full of ice water. Using tongs or a slotted spoon, immediately transfer the beans to the ice water. Let cool for 2 minutes, then drain throroughly and blot dry with paper towels. Set aside.

In a 12-inch skillet set over medium-high heat, melt the remaining 3 tablespoons of butter, swirling to coat the pan. Add the green beans and sauté, stirring constantly for about 3 minutes until the beans are are heated through and crisp-tender. Add the lemon juice and almonds and saute for about 1 more minute. Season with salt and pepper to taste. Transfer to a serving dish. Sprinkle with the lemon-thyme breadcrumbs and serve.