Tuesday, December 2, 2014

parmesan tortellini bites... 25 minutes

the goods:

1 package (9 ounces) refrigerated three cheese tortellini
1/2 cup vegetable oil
1 cup panko breadcrumbs
1/4 cup grated parmesan
1/2 cup 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. Set up a breading station by lining up 3 bowls. Place the flour in the first bowl. Whisk the eggs in the second bowl and in the third bowl, combine panko and parmesan. Working in batches, dredge tortellini in flour, dip in eggs, then dredge in panko mixture, pressing to coat. Add tortellini to 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 and garnished with additional parmesan.

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