Sauteed Brussels Sprouts With Pancetta Breadcrumbs

• 2 Tablespoons Butter
• 3 ounces, weight Pancetta, Finely Diced
• 1-1/2 cup Italian Seasoned Panko Breadcrumbs (See Note)
• 2 Tablespoons Olive Oil
• 2 pounds Brussels Sprouts, Rinsed, Ends Trimmed, Cut In Half Lengthwise, And Thinly Sliced
• 4 cloves Garlic, Minced
• Salt And Pepper

1. Note: If you cannot find seasoned Panko breadcrumbs, buy the plain kind and add 1 tablespoon of all-purpose seasoned salt.
2. In a large nonstick saute pan, over medium-high heat, melt the butter. Add the pancetta, breaking up the pieces with a wooden spoon. Then let cook for 1 minute undisturbed. Reduce heat to medium and cook for 3 or so more minutes, stirring occasionally, until the pancetta is crispy. Add the breadcrumbs and stir to combine for another 3 minutes until they reach a golden brown. Place in a bowl and set aside.
3. In the same pan, turn the heat back up to medium-high. Add the olive oil, then add the Brussels sprouts. Stir frequently 2-3 minutes, add garlic and season with salt and pepper. Cook for another 2-3 minutes (5-8 minutes total, depending on how cooked you want them).
4. Place Brussels in a serving bowl and pass the panko breadcrumbs at the table to sprinkle on top.

butter, italian, olive oil, brussels, garlic, salt

Taken from tastykitchen.com/recipes/sidedishes/sauteed-brussels-sprouts-with-pancetta-breadcrumbs/ (may not work)