Veal is a delicious and tender meat that can easily dry out and toughen up if not reheated properly. With the right techniques, reheating leftover veal allows you to enjoy the same succulent, flavorful meat as the first time it was cooked. In this comprehensive guide, we’ll walk through the best practices for reheating veal of all kinds to get ideal results.
Why Proper Reheating is Crucial for Veal
Veal comes from young calves between 3-6 months old and contains less fat than beef from older cattle. This makes veal quicker to overcook during the reheating process. Additionally, veal meats are often paired with moisture-providing sauces or gravies that can break or curdle when reheated.
Taking the time to correctly reheat veal prevents the meat from drying out or becoming tough. It also keeps any sauces, gravies or toppings at their optimal texture. Rushing the reheating may lead to poor results so proper planning is key.
Tips for Reheating Veal
Follow these tips when reheating veal to ensure tender. juicy and flavorful results every time
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Use slower, more gentle reheating methods like the oven or stove top rather than the microwave. The intense heat of the microwave can quickly overcook veal.
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Wrap chops or cutlets in foil when using the oven or toaster oven. This prevents moisture loss.
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Reheat sauces, gravies or au jus separately from veal pieces then pour over after plating. This prevents uneven heating and potential curdling.
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Add a touch of broth or water to veal and sauce mixtures to prevent drying out.
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Reheat veal thoroughly until piping hot and reaching safe 165°F internal temperatures.
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Allow a short rest time before cutting to let moisture redistribute evenly throughout the veal.
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Avoid reheating more than once to prevent quality deterioration. Eat leftovers within 3-4 days and freeze remainder.
Now let’s explore proper reheating methods for various veal dishes.
Reheating Veal Chops and Cutlets
Boneless veal chops and cutlets are quick-cooking and especially prone to drying out. Use these reheating methods to keep them tender.
Oven: Preheat oven to 300°F. Place chops or cutlets in a foil pouch and seal. Heat for 15 minutes until warmed through and 165°F.
Skillet: Heat 1 tsp oil or butter in a skillet over medium heat. Cook cutlets 2-3 minutes per side until hot. Add a splash of broth or wine to pan juices for extra moisture.
Grill: Oil the grill grates. Place chops over indirect heat, close the lid and heat 5-7 minutes, flipping halfway. Move over direct heat to brown 1 minute per side at the end.
Reheating Breaded Veal Cutlets
Breaded veal cutlets like veal parmesan can lose their crispy coating when reheated. Use these tips to revive the texture.
**Oven: **Place breaded cutlets on a wire rack set over a baking sheet. Bake at 375°F for 10-12 minutes until hot and crispy.
Air Fryer: Air fry breaded veal at 380°F for 4-6 minutes, flipping halfway through. Mist with oil if needed.
**Stovetop: **Heat 1⁄4” oil in a skillet over medium-high heat. Fry cutlets 2-3 minutes per side. Drain on paper towels.
Reheating Veal Stew or Braised Dishes
Slow-cooked veal stews and braised dishes like osso buco require gentler reheating. Follow these instructions.
Stovetop: Heat stew or braise over medium-low heat, stirring occasionally, until bubbling and 165°F. Add broth or water if the sauce is too thick.
Oven: Transfer stew or braise to a Dutch oven or casserole dish, cover and bake at 350°F for 15-20 minutes, stirring once.
Microwave: Heat stew or braise in microwave-safe dish in 2-3 minute intervals, stirring between sessions, until hot. Add broth and cover if drying out.
Slow Cooker: Combine stew or braise in a slow cooker set to low heat. Cover and cook 2-3 hours, stirring occasionally.
Reheating Veal Roasts
Large veal roasts take more time to reheat evenly. Allow ample time and use lower heat.
Oven: Place roast fat side up on a wire rack in a roasting pan. Heat at 300°F for 18-25 minutes per pound until center is 165°F. Tent with foil to prevent drying out.
Slow Cooker: Add roast, sliced onions, garlic, broth and seasonings. Cook on Low for 5-6 hours until fork tender.
Sous Vide: Seal seasoned roast in a vacuum bag. Submerge bag in 135°F water and cook 1-2 hours until heated through. Quickly sear before serving.
Microwave: Not recommended. The intense heat can overcook the outer portions before the center is warmed.
Reheating Veal Scaloppine and Cutlets
Delicate dishes like veal scaloppine require fast, gentle reheating methods. Avoid overcooking the thin cutlets.
Skillet: Warm 1 tsp olive oil or butter in a skillet. Cook cutlets over medium-high heat for 1 minute per side. Transfer to a preheated platter.
Oven: Place in a single layer on a parchment-lined baking sheet. Bake at 300°F for 4-5 minutes until warmed through.
Microwave: Microwave on Medium power in 30 second intervals just until heated through, about 2 minutes total.
Reheating Leftover Veal Piccata or Marsala
Reheat the sauce separately from veal pieces for the optimal texture and flavor.
Veal: Warm pieces in the skillet over medium heat for 2-4 minutes until heated through.
Sauce: Heat sauce in microwave at 50% power for 1-2 minutes, stirring often, until warm but not boiling.
Plate veal and pour sauce over the top just before serving.
Storing Veal for Reheating
Properly storing leftover veal helps preserve texture and moisture when reheating. Follow these storage guidelines:
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Allow cooked veal to cool completely before refrigerating in airtight containers within 2 hours of cooking.
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Refrigerate for 3-4 days. Freeze for 2-3 months.
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Portion veal into smaller containers or zip top bags with as much air removed as possible.
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Prevent freezer burn by wrapping tightly in plastic wrap or foil before freezing.
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Thaw frozen veal overnight in the refrigerator before reheating.
Proper storage and reheating allows you to enjoy leftover veal for days without sacrificing quality or taste. Now you can reheat your veal piccata, osso buco, chops and more with confidence for optimal flavor and texture. Follow these tips for reheating success every time.
How do you reheat leftover veal parmesan?
Reheat veal parmesan from the fridge in the oven on about 325°.
The best way to reheat frozen veal parmesan is to let it defrost in the fridge overnight first. If you can’t wait, put it in the oven at 275 degrees until it thaws. Then, raise the temperature to 325 degrees and cook it for the rest of the time.
What should you serve with homemade veal parmesan?
I recommend serving your veal parmesan with noodles. Cooked spaghetti or linguine is perfect.
For sides, serve up a crisp Caesar salad, garlic bread, and sauteed or grilled zucchini.
The Girl Can Cook recently made this veal parmesan and shared it on her Instagram!
Tag @orwhateveryoudo and hashtag #owydrecipe #owydcooks to be featured here on the site!
Classic Veal Parmesan is an easy and impressive dish to make at home! Simple ingredients, big flavor.
- 1 – 14 ounce can tomato sauce
- 1 – 14 ounce can diced tomatoes
- 4 peeled garlic cloves
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 pound veal cutlets
- 3 eggs
- 2/3 cup flour
- 1 cup bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon granulated garlic
- 2 tablespoons shredded parmesan
- 1/2 cup shredded mozzarella
- 1 tablespoon chopped fresh basil
- In a saucepan, mix all the sauce ingredients together. Simmer over medium-low heat while you bread and cook the veal.
- Pinch the cutlets together until they are all about 1/2 inch thick.
- Put the eggs in a bowl and mix the whites and yolks together with a whisk.
- Place the flour in another bowl and set aside.
- Put the garlic, salt, and bread crumbs in a third bowl.
- Set the oven to 350° and heat up a large nonstick high-sided skillet with about an inch of oil. While the skillet is heating up, make the cutlets.
- Before you bread your cutlets, coat them in flour, then dip them in beaten eggs, and finally in breadcrumbs.
- Put some of the cutlets into the hot oil and fry them on both sides until they are golden brown.
- Once they’re done, put them on a plate lined with paper towels to drain. Then, cook the rest of the cutlets.
- Put some sauce in the bottom of a 9×13-inch pan. Then, put the fried veal slice on top of the sauce. Put the mozzarella and parmesan cheese on top, and bake at 350° for about 15 minutes.
- Remove and serve with hot pasta, if desired!
Nutrition data provided here is only an estimate.
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FAQ
Can you reheat cooked veal?
How to reheat breaded veal cutlets?
How do you reheat veal chops?
How to reheat veal escalope?
How do you reheat veal cutlets?
Here’s how to reheat veal cutlets: Place them in an ovenproof dish and cover with foil. Then bake at 350°F (180°C) for about 15 minutes. If you want your veal to have a crispy crust, remove the foil after 10 minutes so the top gets browned before serving. A kitchen is a place where you should feel safe and at home.
How do you reheat leftover veal piccata?
Leftover veal piccata will keep in the refrigerator for three or four days, if well wrapped. To reheat, place it in a low oven (300 F) with the sauce on a rimmed baking sheet lined with foil. Add some more stock to cover, and cover with foil. Reheat for about 15 to 20 minutes until completely hot.
How to reheat Veal Milanese?
When eating the Veal Milanese, warm it in the oven at 200 ° C for 5-10 minutes, then pat dry with paper towels and serve. In Milan they use to reheat the veal milanese leftovers taking off the bone and dipping it in a tomato sauce. In this way the veal Milanese become soft and tasty, turned into a new succulent dish. Freezing is not recommended.
How to cook Veal at home?
Pan frying is the best method for cooking veal at home. Melt a fat, such as oil or butter, in the pan. Then, add your veal to the skillet. Cook each side until it’s golden brown. You can also add additional seasoning, such as salt and black pepper, during this stage if you desire.