Bring a large pot of salted water to a boil.

Add the haricots verts and cook until crisp-tender, about 4 minutes.

Drain the haricots verts and plunge into an ice bath to stop the cooking.

Drain again and pat dry with paper towels.

Cook the diced pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes.

Remove the pancetta to paper towels using a slotted spoon.

Add the thinly sliced garlic to the drippings in the skillet and cook, stirring, until golden, about 1 minute.

Add the panko to the skillet and cook, stirring, until toasted, about 1 minute.

Add the haricots verts to the skillet and cook, stirring, until evenly coated, about 2 minutes.

Stir in the crispy pancetta and season with kosher salt and freshly ground pepper.

Serve immediately with lemon wedges.