Directions

1. In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.
2. Heat vegetable oil in a large skillet over medium high heat.
3. In a large bowl, combine Panko and Parmesan; set aside.
4. Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
5. Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately with marinara sauce, garnished with additional Parmesan, if desired.