Sauteed Brussels Sprouts with Pancetta Breadcrumbs

Note: If you cannot find seasoned Panko breadcrumbs, buy the plain kind and add 1 tablespoon of all-purpose seasoned salt.

In a large nonstick sauté 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.

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).

Place Brussels in a serving bowl and pass the panko breadcrumbs at the table to sprinkle on top.