Veal parmigiana is a classic Italian-American dish that is absolutely delicious when freshly made. However, you may have leftovers that you want to revive and enjoy again later. Properly reheating veal parmigiana is important to keep the veal from drying out and the crust from getting soggy. With the right techniques, you can restore your veal parmigiana leftovers to almost-original tastiness.
Understanding Veal Parmigiana
Veal parmigiana consists of tender, breaded veal cutlets that are layered with tomato sauce and melted cheese, usually a mix of mozzarella and parmesan. The dish is then baked until the cheese is bubbly and browned. The combination of the crispy breaded veal, the rich tomato sauce, and the gooey melted cheese makes veal parmigiana a crave-worthy Italian-American classic.
Preparing Leftover Veal Parmigiana for Reheating
To ensure your leftover veal parm reheats well, proper storage is key. Be sure to seal any leftovers in an airtight container or plastic wrap within 2 hours of cooking. Refrigerating promptly preserves the flavor and texture. Before reheating, remove the veal parm from the fridge about 30 minutes ahead to allow it to come closer to room temperature. This prevents shocking the veal with intense heat.
Best Methods for Reheating Veal Parmigiana
Oven Method
The oven is the ideal way to reheat veal parmigiana. The ambient heat from the oven warms the veal thoroughly without overcooking it
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Preheat oven to 325°F-350°F. Lower heat prevents cheese burning or crust over-browning.
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Place veal parm pieces in a baking dish in a single layer, Make sure there’s enough sauce on each piece to keep the veal moist
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Loosely cover with foil to prevent cheese drying out.
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Bake 10-15 minutes until heated through. Check frequently to avoid burning.
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Uncover and bake 2-3 more minutes to recrisp the crust if desired.
Skillet Method
You can also reheat veal parm in a skillet on the stovetop:
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Heat a nonstick skillet over medium heat. Add a small amount of oil or butter.
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Place veal parm in the skillet and cover with a lid to retain moisture.
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Reheat gently, flipping once, until warmed through. Avoid burning the crust.
Microwave Method
The microwave can quickly reheat veal parm but risks making the crust soggy.
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Place veal parm on a microwave-safe plate. Cover with a paper towel or vented plastic wrap.
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Microwave at 50% power in 30 second intervals until heated through, 2-3 minutes.
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Let stand 1-2 minutes before serving.
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For added crispiness, transfer to a hot skillet after microwaving.
Maintaining Texture and Moisture
When reheating veal parmigiana, you want to preserve the crispy breaded exterior and the moist, tender interior. Follow these tips:
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Cover the baking dish or skillet with a lid or foil to prevent moisture loss. Leave a vent for some steam release.
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Check frequently and don’t overcook. Going just until warmed through avoids drying out the veal.
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For extra moisture, add a splash of sauce, broth, or wine to the dish before reheating.
Getting the Crust Crispy Again
If the crust has lost its crunch, use these tricks:
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Cook at a higher oven temp (350°F) to help crisp the crust.
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Finish under the broiler for 1-2 minutes watching closely.
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Pan-fry in a hot skillet after microwaving to re-crisp.
Melting Cheese Perfectly
For optimal melted cheese coverage:
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Use a mix of mozzarella and parmesan. Mozzarella melts while parmesan gets crispy.
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Sprinkle extra cheese over the top before reheating for better coverage.
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Cook uncovered briefly to finish melting and browning the cheese.
Serving Reheated Veal Parmigiana
To serve your reheated veal parmigiana:
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Let it rest 1-2 minutes before cutting to allow juices to redistribute.
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Slice into pieces and serve with hot pasta tossed in marinara sauce.
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Garnish with fresh basil leaves and grated parmesan.
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Offer crushed red pepper flakes for those who like an extra kick.
Storing Leftover Veal Parmigiana
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Store leftover veal parmigiana in an airtight container in the fridge within 2 hours of cooking.
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For longer storage, tightly wrap portions in plastic wrap then foil and freeze for up to 2 months.
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Thaw frozen veal parm overnight in the fridge before reheating for best texture.
Common Questions about Reheating Veal Parm
How can I reheat veal parm without drying it out?
Cover the dish with foil and use a lower oven temp (325°F). Check frequently to avoid overcooking. Adding a spoonful of sauce provides extra moisture.
What if my crust gets soggy?
Increase oven heat to 375°F-400°F and finish uncovered for a few minutes to recrisp the crust. You can also pan-fry until crispy after microwaving.
Is it safe to reheat veal parm in the microwave?
Yes, use a microwave-safe dish, cover it, and heat at 50% power in short intervals. This prevents overcooking. Let it rest before serving.
What internal temp should reheated veal parm reach?
Heat veal parm to an internal temperature of 165°F or higher before serving to ensure safety. Use a meat thermometer to check.
Key Tips for Reheating Veal Parmigiana
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Store leftovers properly and bring to room temp before reheating.
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Use the oven or stove to best recrisp the crust.
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Maintain moisture by covering the dish.
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Don’t overcook – reheat just until heated through.
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Add extra sauce or broth if needed to keep the veal juicy.
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Finish uncovered to melt cheese and crisp up the crust.
With the proper reheating techniques, you can enjoy leftover veal parmigiana that tastes almost as fresh and delicious as the original meal. Pay attention to temperature, moisture, and texture for the best results.
Key Ingredients of Veal Parmigiana
- Veal: The dish’s star is razor-thin veal cutlets.
- Breading: The classic crispy coating is made of flour, breadcrumbs, and eggs.
- Cheeses: Parmesan and mozzarella cheese both have creamy tastes and melty textures.
- Tomato Sauce: This sauce is made from tomatoes, garlic, sometimes sugar, and different herbs like basil. For it to taste right, it needs to be well-seasoned.
- Olive oil is used to fry the breaded veal until the outside is golden brown.
To make the dish, veal cutlets are dredged in salt-seasoned flour, then dipped in beaten eggs, and finally pressed into breadcrumbs. They are then fried in olive oil. After the veal is fried, it is covered in tomato sauce and a lot of mozzarella and Parmesan cheeses. It is then baked until it is done.
A single serving of Veal Parmigiana contains:
Number of Calories: High Protein: mostly from veal and cheese; Cholesterol: mostly from eggs and cheese; Sodium: mostly from cheese and sauce; Saturated Fat: mostly from cheese and olive oil; Fiber: not much, unless whole grain breadcrumbs are used; Carbohydrates: mostly from breadcrumbs and sauce; Trans Fat: almost none; and Unsaturated Fat: mostly in olive oil
While Veal Parmigiana is high in protein and calories, it may also contain high amounts of cholesterol, sodium, and saturated fats. Because of this, it is best to eat it in moderation as part of a healthy diet.
Best Practices for Storage
One should store veal parmigiana in an airtight container to prevent contaminants and dehydration. To keep bacteria from growing, the dish must be put in the fridge within two hours of being cooked. For optimal freshness, veal parmigiana should be consumed within 3-4 days.