Printed July 30, 2026
Schnitzel Katsu Sando with Pickled Mustard Seeds
The famous Japanese convenience store sandwich meets Austrian breaded veal (or, more likely, your leftover chicken schnitzel). Cold fried cutlets are actually perfect for this—the Japanese prefer their katsu chilled anyway.
Ingredients
- 4 leftover schnitzels (any meat)
- 8 slices milk bread or shokupan
- 1/4 cup yellow mustard seeds
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup mayonnaise
- 2 tablespoons tonkatsu sauce
- 1 cup shredded cabbage
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- Butter for bread
Preparation
The Japanese katsu sando is a study in contrasts: fluffy bread, crispy cutlet, creamy sauce. Leftover schnitzel is already breaded and fried—you just need to build around it with precision and care.
Pickled Mustard Seeds
These add pops of tangy heat throughout the sandwich. Combine mustard seeds, rice vinegar, sugar, and salt in a small jar. Shake well and let sit at room temperature for at least 2 hours, or refrigerate overnight. The seeds will plump and soften, becoming caviar-like.
Preparing Components
If your schnitzel is large, trim it to fit your bread perfectly—a katsu sando should be neat and compact. In a bowl, toss shredded cabbage with rice vinegar and sesame oil. Let sit for 10 minutes to soften slightly. Mix mayonnaise with tonkatsu sauce to create a creamy, umami-rich spread.
- Lightly butter one side of each bread slice and toast in a skillet until golden
- Spread the mayo-tonkatsu mixture on the untoasted sides
- Layer: bread (toasted side down), sauce, schnitzel, pickled mustard seeds, dressed cabbage, sauce, bread (toasted side up)
- Press gently but firmly
- Trim crusts with a sharp knife for the authentic convenience store look
- Cut diagonally into triangles
The result is a perfect balance: crispy, creamy, crunchy, tangy, sweet, savory. The schnitzel, which might have been dried out on day one, is now the hero of something entirely new.
