Combine breadcrumbs and parmesan in a large bowl. Coat chicken lightly with flour, dip into egg and then breadcrumb mix, pressing firmly. Refrigerate until required.
Heat 1 tablespoon of oil in a small saucepan, add onion and cook for 2-3 minutes. Stir through garlic, Leggo’s Tomato Paste, tomato and ½ cup of water and simmer for 5 minutes, stirring occasionally.
Meanwhile, heat remaining oil in a large non stick frypan and cook chicken for 3-4 minutes on each side or until golden brown and cooked through.
Place chicken on a baking paper lined tray, top schnitzels evenly with sauce and cheese. Place under a hot grill or in a preheated oven at 200°C for 3-5 minutes or until cheese has melted. Serve with steamed vegetables, garden salad and chips.