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In a large pot of boiling salted water, cook tortellini, stirring occasionally, until al dente according to package directions. Drain, then transfer to a wire rack set in a baking sheet.
Meanwhile, place flour in a shallow bowl. In a second shallow bowl, beat eggs until blended. In a third shallow bowl, whisk bread crumbs, Parmesan, garlic powder, onion powder, and a pinch of salt until combined.
Dredge each tortellini in flour, then dip into eggs, shaking off any excess. Gently coat in bread crumb mixture, lightly pressing to adhere. Return tortellini to wire rack.
In a large, high-sided skillet over medium-high heat, heat oil until shimmering. Working in batches, fry tortellini, turning halfway through, until golden brown and crispy, about 1 minute per side. Return to rack; immediately season with salt.
Transfer tortellini to a platter. Top with parsley and more Parmesan. Serve with sauce alongside.