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.