INGREDIENTS 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 INSTRUCTIONS 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.