Add crumb ingredients to a dry mixer bowl, chop for 3-5 sec/speed 5/MC on. You want to have a crumb texture, not powder. Set aside on a large plate.
Without washing the bowl, add your paste ingredients and chop for 5 sec/speed 5/MC on. Set aside in a bowl, ensuring to scrape out as much of the sauce as possible.
Without washing the bowl, add chicken parmie ingredients and process for 40 sec/speed 9/MC on.
Divide the chicken mixture into 4 or 6, with damp hands and form into 2 cm steaks. I found putting a portion of the chicken mixture onto the plate of crumbs, and pressing it out onto the crumbs the easiest way.
Pre heat a frying pan to medium high heat with preferred oil. Also pre heat your grill to medium high.
Fry your schnitzels for around 3 minutes on one side so its golden brown, then flip and fry for around 2 minutes. You dont want to overcook them as they will continue cooking under the grill.
Top each schnitzel with your reserved parmie sauce, then cheese and grill until golden brown.
Bellini Users Use your sharp blade for this recipe. At step 1 start with processing for 5 seconds and do it for longer if necessary.