Preheat your oven to 275°F (135°C). Spray a 9x13 baking dish with nonstick spray. Slice chicken breasts in half horizontally and pound to ½ inch thick.

Set up a breading station. Dip each chicken piece in milk, then roll in breadcrumbs until evenly coated. Arrange on a plate.

In a skillet, melt butter over medium heat. Add breaded chicken cutlets and cook for about 3-4 minutes on each side until golden brown.

Transfer partially cooked chicken to baking dish and bake for an additional 10 minutes, until chicken reaches an internal temperature of 165°F (74°C).

In the same skillet, sauté minced garlic in remaining butter for about 30 seconds. Pour in chicken broth and bring to a boil.

Reduce heat and whisk in heavy cream, stirring until combined. Add Parmesan, basil, and black pepper. Stir for 5 minutes until thickened.

Remove chicken from the oven and pour the basil cream sauce over the cutlets. Let sit for a minute before serving hot.