Ingredients
1 (9 oz.) package refrigerated three cheese tortellini
½ cup oil
½ cup all-purpose flour
2 large eggs, beaten
1 cup Panko
¼ cup freshly grated Parmesan
2 Teaspoons of Parsley, chopped well
¼ teaspoon of red pepper flakes
½ cup marinara sauce
½ cup oil
½ cup all-purpose flour
2 large eggs, beaten
1 cup Panko
¼ cup freshly grated Parmesan
2 Teaspoons of Parsley, chopped well
¼ teaspoon of red pepper flakes
½ cup marinara sauce
Instructions
Mix together the panko, parmesan cheese, parsley, and red pepper flakes.
Cook the tortellini until it’s near al-dente. Drain, and coat it generously with flour.
Dip each piece into the beaten eggs, and then into the panko mixture.
In a medium skillet, heat the oil over medium heat and cook the tortellini for about a minute on each side, until golden brown. You may have to do this in batches.
Place on a paper towel, pat dry, and serve with Rao’s marinara sauce!
