Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp whole milk
  • 1 cup Panko breadcrumbs
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp neutral oil
  • 1 cup warm marinara sauce
  • 1 tbsp fresh parsley

Instructions:

  1. Bring a large pot of salted water to a boil and cook the tortellini for exactly 2 minutes. Note: This ensures the pasta is tender but firm enough to handle breading.
  2. Pour the pasta into a colander and then spread them out on a clean kitchen towel. Pat them until bone dry to ensure the flour sticks properly.
  3. Place flour in one bowl, whisked eggs and milk in a second, and the mix of Panko, Parmesan, and spices in a third.
  4. Toss a handful of tortellini in the flour until coated, shaking off any excess. Note: Excess flour creates a gummy layer under the crust.
  5. Dip the floured pasta into the egg mixture, ensuring every crevice is wet.
  6. Press the pasta firmly into the Panko Parmesan mixture. Use your fingers to push the crumbs into the center hole.
  7. Add the oil to your skillet and heat over medium high until it shimmer and a crumb sizzles instantly when dropped in.
  8. Place the tortellini in the oil, leaving space between each one. Cook for 2 minutes until deep golden brown on the bottom.
  9. Turn them over and cook for another 1 to 2 minutes. They should sound hollow and crunchy when tapped.
  10. Move them to the wire rack, sprinkle with fresh parsley, and serve immediately with warm marinara.