- 1/2 cup vegetable oil
- 1 (9 ounce) package refrigerated three cheese tortellini
- Kosher salt and freshly ground black pepper, to taste
- 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.
Season chicken with salt and pepper, to taste.
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
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