Preheat oven to 275°F. Grease a 9x13-inch baking dish with nonstick spray and set aside. The low temperature is intentional and keeps the chicken juicy while the sauce is prepared.

Slice each chicken breast in half horizontally to create 4 even cutlets. Place between plastic wrap and pound to an even 1/2-inch thickness with a meat mallet.

Set up two shallow bowls, one with milk and one with Italian breadcrumbs. Dip each cutlet in the milk letting excess drip off, then press firmly into breadcrumbs to coat evenly on both sides.

Melt butter in a large skillet over medium heat. Add breaded cutlets and cook for 3 to 4 minutes per side until deep golden brown. Do not overcrowd the pan. Cook in batches if needed.

Transfer seared cutlets to the prepared baking dish and bake at 275°F for about 10 minutes until internal temperature reaches 165°F. Begin the sauce immediately.

Add minced garlic to the same skillet over medium heat and cook for 30 seconds until fragrant. Do not let it brown.

Pour in chicken broth and bring to a boil over medium-high heat, scraping up any browned bits from the pan.

Stir in heavy whipping cream and bring to a slight boil for a few seconds. Reduce heat to low. Add Parmesan cheese, fresh basil, and black pepper. Stir continuously for about 5 minutes until the sauce thickens to a velvety consistency.

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