Preheat your oven to 275 degrees F (135 degrees C) and grease a 9x13-inch baking dish.

Slice the chicken breasts in half horizontally and pound to 1/2-inch thickness.

Set up a dipping station with milk and breadcrumbs. Dip each chicken cutlet in milk then coat with breadcrumbs.

Melt butter in a skillet over medium heat. Cook each cutlet for about 4 minutes per side until golden brown.

Bake the chicken in the oven for about 10 minutes until the internal temperature reaches 165 degrees F (74 degrees C).

In the same skillet, sauté minced garlic until fragrant, then add chicken broth and boil.

Stir in heavy cream, reduce heat and add Parmesan, basil, and black pepper. Cook until thickened.

Serve chicken with a generous drizzle of basil cream sauce.