Add an inch of vegetable oil to a large saute pan. Heat over medium high heat for 2-3 minutes.

Meanwhile, place the breadcrumbs, 1/3 cup flour, garlic powder, salt, and pepper in a large zip top bag. Seal and shake to mix.

In another large zip top bag combine the eggs, remaining flour, and milk. Seal and shake to mix.

Place half of the tortellini in the bag with the egg mixture and shake to coat. Remove from the mixture, letting extra egg drip off, then place in the bag with the breadcrumbs. Shake to coat the tortellini.

Remove the tortellini from the breadcrumb mixture and place in the saute pan. Fry for 1-2 minutes then flip and fry for an additional 1-2 minutes. Remove from pan and place on a paper towel lined plate.

Repeat with the remaining tortellini.

Sprinkle the tortellini with parmesan cheese and parsley if desired.

Serve warm with marinara sauce or other dipping sauce.