Preheat oven to 275 degrees F. Grease a 9x13 inch baking dish with nonstick spray and set aside.

Slice each chicken breast in half horizontally to create 4 even cutlets. Pound each to 1/2 inch thickness. Pat dry with paper towels. Dip each cutlet in milk then press firmly into breadcrumbs to coat on all sides.

Melt butter in a large skillet over medium heat. Cook the breaded cutlets until golden brown on each side without pressing down. Work in batches if needed to avoid overcrowding.

Transfer seared cutlets to the prepared baking dish in a single layer. Bake at 275 degrees F for about 10 minutes until internal temperature reaches 165 degrees F.

Return the same skillet to medium heat. Add minced garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.

Pour in the chicken broth and bring to a boil over medium-high heat, scraping up all browned bits from the bottom of the pan. Stir in the heavy cream and bring to a brief boil for about 30 seconds, then reduce heat to low.

Add Parmesan cheese, fresh basil, and black pepper. Stir continuously for about 5 minutes until the sauce thickens enough to coat the back of a spoon. Add a small splash of broth if needed to loosen.

Remove chicken from the oven. Plate the cutlets and spoon the basil cream sauce generously over the top. Serve immediately.