Everybody loves a nice plate of chicken parmesan. This Italian-American favorite also goes by the name chicken parmigiana or the nickname, chicken parm.
When people go to Italy for the first time and can’t find this great dish on any menus, they are often shocked. That’s because chicken parmesan really isn’t a thing in Italy.
There are some good reasons why chicken parmesan became popular in the United States. When Italian immigrants came to America, there was an abundance of meat to use in their recipes. They thought this was great, so they used some of the ingredients from the recipes they had back home to figure out how to best use them in their new home.
Adding chicken parmesan to a recipe that already had tomato sauce and cheese was a great way to add protein. What a good idea!.
Chicken parmesan is probably the most popular dish when it comes to Italian-American menus. The combination of crispy chicken cutlets, rich tomato sauce and gooey cheese creates a really delicious meal.
If you know how to reheat it right, chicken parmesan that you’ve had before tastes just as good as when you first made it.
I’m going to show you how to make chicken parmesan that you can serve right away to your family or freeze for later use.
The ingredients are really simple. You’ll be able to find everything in your local grocery store.
You need to make some chicken cutlets. You can buy boneless chicken breasts and butterfly them or you can buy cutlets that are already prepared. You can even use chicken tenderloins if you know how to prepare them properly.
A great tomato sauce is very important when making chicken parmesan. You can make it yourself, which is really easy. You can also buy a good tomato sauce in the supermarket. Just make sure you get a quality jar of sauce.
You need a good cheese for melting and a nice sharp grated cheese. I like using either mozzarella cheese or provolone cheese to get that nice gooey cheese pull. You also want a good quality parmesan cheese or pecorino Romano.
I like getting plain breadcrumbs and adding my own seasoning. You can buy pre seasoned Italian style breadcrumbs if you prefer.
You need some fresh eggs when you make the chicken cutlets. Try to use local eggs if you can get them.
When I fry my chicken cutlets I like using olive oil. I don’t use very expensive olive oil for frying. Something on the lighter side works well for frying.
As a sandwich enthusiast and food blogger, one of my absolute favorite sandwiches is a classic veal parm hero. That juicy breaded veal cutlet smothered in tomato sauce and melted cheese between two pieces of crusty Italian bread is simply sublime. However when I have leftovers of this hearty sandwich, I used to struggle with properly reheating it without ruining the textures. Through trial and error in my own kitchen, I’ve discovered the best techniques for reheating a veal parm hero to restaurant quality results.
In this article, I’ll share my tips and tricks for reheating a veal parm hero, whether it’s leftover takeout or a homemade masterpiece. With my methods, you can enjoy every delicious bite as if it were freshly made. Let’s get started!
The Importance of Low, Slow Heat
It may be tempting to quickly reheat a veal parm hero by throwing it in the microwave. However, this leads to a soggy, mushy mess. High direct heat causes the bread to soak up moisture, making it soft and unappealing. The veal can also toughen up and dry out.
Instead, your goal should be using gentle, indirect heat to uniformly warm the sandwich components without overcooking. This preserves that satisfying crunch and chew of the bread along with the tender veal within. It just requires a little more care and patience. Trust me, it’s well worth the extra effort!
Prep Your Leftover Veal Parm Hero
Properly prepping your veal parm hero before reheating is a key step
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If wrapped or boxed, remove the sandwich and unwrap the foil or paper You want direct heat exposure
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Use a serrated knife to gently slice the hero in half lengthwise. This creates more reheating surface area.
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If there was a lot of tomato sauce or cheese oozing out, wipe off any areas with hardened drips using a paper towel. You want just a light coating.
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Place the sandwich halves side by side in an oven-safe dish or baking sheet. Never stack or overlap.
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Tent a sheet of foil loosely over the top to trap in steam and prevent drying.
Oven Reheating is Best
Without a doubt, the oven is the best reheating method for a veal parm hero to evenly warm while retaining that fresh, just-toasted taste and texture. Here’s a simple oven reheating technique:
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Preheat your oven to 275°F. Low and slow is the goal.
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Place the baking sheet with the prepped sandwich halves in the preheated oven.
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Reheat for 10-12 minutes until warmed through. Check frequently to prevent overcooking.
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Remove foil tent for the last 2 minutes if you want the cheese melty and browned.
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Allow to rest for 5 minutes before serving to let heat evenly distribute.
The indirect circulating heat of the oven gently brings out all the delicious flavors without compromising textures. It’s the clear winner over other reheating methods.
Maintain Moisture for a Tender Bite
Drying out is enemy number one when reheating a veal parm hero. Without sufficient moisture, the veal can toughen and the bread can turn cracker-like. Here are some of my tips for keeping your sandwich lusciously moist:
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Drizzle a bit of olive oil over the veal before reheating to create a protective barrier.
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Spray or brush the bread with water halfway through reheating to inject steam.
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If needed, add a spoonful or two of marinara sauce over the veal before warming to keep it nice and juicy.
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Keep the foil tent sealed for most of the reheat time to lock in steam and heat.
With added moisture and indirect oven heat, you’ll be rewarded with a reheated sandwich that’s just as mouthwateringly moist as the original.
Alternative Quick Reheating Methods
While the oven is best, you can also reheat a veal parm hero in the microwave or toaster oven in just a few quick minutes:
Microwave: Heat the sandwich halves covered in 30 second intervals, rotating and checking frequently. Add moisture as needed.
Toaster Oven: Place the sandwich halves side by side under low broil setting for 3-5 minutes until warmed through. Watch carefully to avoid burning.
These faster methods work for a quick reheat, but they more easily dry out the bread or overcook the veal. Oven reheating is your surest bet.
Serving Up Your Refreshed Veal Parm Hero
Once perfectly reheated, it’s time to enjoy your veal parm sandwich in all its glory! Here are some of my favorite serving suggestions:
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Drizzle extra warm marinara sauce over the top for added juicy flavor.
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Sprinkle on some grated Parmigiano-Reggiano or fresh basil leaves.
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Serve with a side of pasta salad or fries for a hearty meal.
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Split between two plates and share with a friend!
With my veal parm hero reheating secrets, your leftovers will taste just-prepared delicious. Now you can relax and fully savor every last bite without any risk of a disappointing reheated sandwich. Trust me, a properly reheated veal parm hero is a thing of absolute beauty. Mangia!
Prepare Your Chicken Cutlets
Start off by using a boneless chicken breast. Then you want to butterfly that bad boy. If you don’t know how to butterfly a chicken breast or don’t want to, you can buy chicken cutlets that have already been done.
Make sure your chicken cutlets are THIN! This is really important. If you like a thick chicken cutlet, that’s your choice, but my advice is to go thin.
Take your cutlet, put in between a couple sheets of plastic wrap and give it a few wacks. If you have a meat mallet, use it. If not, you won’t need one. They work just fine. You can get the same results with the bottom of a frying pan or a sauce pan. Everyone has a frying pan or a sauce pan so there’s no excuse for thick chicken cutlets today!.
Bread Your Chicken Cutlets
You need a crispy chicken cutlet to make the best chicken parmesan. It’s a simple process, but it’s really important.
Set up a simple breading station. In the first plate you want to have beaten eggs seasoned with salt and pepper. In the second plate you want good bread crumbs also well seasoned with salt and pepper.
Pat your chicken with a paper towel to get rid of any excess moisture. Now it’s time to dredge. The chicken cutlets go into the egg…. then the bread crumbs.
Pay attention now! When you get to the part where you add the bread crumbs, press both sides of the chicken cutlets into them. When it’s time to fry your breaded chicken breasts, this will help you get the nice crust you want.
Binging with Babish: Parm Heros from Lots of Things
FAQ
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