Haricots Verts With Pancetta

• kosher salt
• 1 1/4 pounds haricots verts trimmed
• 4 ounces pancetta diced
• 2 cloves garlic thinly sliced
• 1/4 cup panko
• freshly ground pepper
• lemon wedges for serving

1. Bring a large pot of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 4 minutes. Drain, then plunge into an ice bath to stop the cooking. Drain again, then transfer to paper towels and pat dry.
2. Cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove to paper towels using a slotted spoon. Add the garlic to the drippings in the skillet and cook, stirring, until golden, about 1 minute. Add the panko and cook, stirring, until toasted, about 1 minute.
3. Add the haricots verts to the skillet and cook, stirring, until evenly coated, about 2 minutes. Stir in the pancetta and season with salt and pepper. Serve with lemon wedges.

kosher salt, garlic, panko, freshly ground pepper, lemon wedges

Taken from www.yummly.com/recipe/Haricots-Verts-with-Pancetta-972500 (may not work)