1 (9-ounce) package refrigerated three cheese tortellini
1/2 cup vegetable oil
1 cup Panko*
1/4 cup freshly grated Parmesan
1/2 cup all-purpose flour
2 large eggs, beaten
1/2 cup marinara sauce
In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
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.
Serve immediately with marinara sauce, garnished with additional Parmesan, if desired.