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You've never seen chicken parm like this...

@hotoffthestoever

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Why it worked

The video combines a popular comfort food (chicken parmesan) with a trendy format (egg rolls), creating a novel and appealing dish. The visual appeal of the crispy fried exterior and the promise of a unique flavor combination likely drove engagement.

Summary

This video demonstrates how to make chicken parmesan egg rolls. The creator wraps crispy chicken cutlets and mozzarella sticks in egg roll wrappers, fries them, and serves them with a homemade vodka sauce.

Structure

1Prepare chicken cutlets and mozzarella
2Wrap chicken and cheese in egg roll wrappers
3Fry the egg rolls
4Make homemade vodka sauce
5Assemble and serve the chicken parm egg rolls

On-screen text

You've never seen chicken parm like this... epic reveal incoming... make the cutlets make the vodka sauce assemble the egg roll

Transcript

I had a feeling this was going to work, but I didn't expect it to be this good. I wanted to see if chicken parm could work out as an egg roll. So I wrapped it in a crispy chicken cutlet and a mozzarella stick in an egg roll wrapper. Fried it until golden and instead of the traditional red sauce, I dunked it in a homemade vodka sauce, which somehow made it even better. You got to try this one.

Original caption

RECIPE BELOW🛑👇🛑👇 Chicken Parm Egg Rolls: • 1–1½ lbs thin chicken cutlets • Salt & pepper • ½ cup flour • 2 eggs, beaten • 1½ cups Italian breadcrumbs • ½ cup grated Parmesan • 8 oz low-moisture mozzarella, cut into 3–3½" strips • Egg roll wrappers • Egg wash or water (to seal) • Neutral oil, for frying • Fresh basil • Fresh Parmesan, for garnish Homemade Vodka Sauce • 2 tbsp olive oil • 1 shallot, finely diced • 4–5 cloves garlic, minced • 2–3 tbsp tomato paste • ¼ cup vodka (optional) • 1 (28 oz) can tomato purée • Splash of water (to deglaze) • ¾–1 cup heavy cream • Fresh basil • Freshly grated Parmesan • Salt & pepper Instructions 1. Heat olive oil over medium heat. Sauté the shallot for 3–4 minutes, add the garlic for 30 seconds, then stir in the tomato paste and cook for 2–3 minutes. 2. Add the vodka (if using), then pour in the tomato purée and deglaze with a splash of water. Simmer for 15–20 minutes before stirring in the heavy cream, Parmesan, basil, salt, and pepper. 3. Season the chicken with salt and pepper. Coat in flour, egg, then the breadcrumb/Parmesan mixture. Fry at 350°F for 3–4 minutes per side until golden. Slice into 3–3½-inch strips. 4. Place one chicken strip and one mozzarella strip on an egg roll wrapper. Roll tightly and seal the final edge with egg wash or water. 5. Fry the egg rolls at 350°F for 3–4 minutes, turning occasionally, until golden brown and crispy. 6. Stack the egg rolls, top with fresh Parmesan and basil, and serve with the warm homemade vodka sauce for dipping.