Preheat the oven to 275°F (135°C).

Lightly grease a 9x13-inch baking dish with nonstick spray.

Slice each chicken breast in half horizontally to create thinner cutlets. Pound to a uniform thickness of about 1/2-inch.

Dip each chicken cutlet into milk, then roll in dried Italian breadcrumbs until fully coated.

Heat a skillet over medium heat and melt butter. Fry the cutlets for 3-4 minutes on each side until golden brown.

Transfer the fried chicken cutlets to the prepared baking dish and bake for approximately 10 minutes until cooked through.

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

Reduce the heat and stir in heavy whipping cream, simmer for about 5 minutes. Mix in Parmesan cheese, fresh basil, and black pepper.

Remove the chicken from the oven, plate each cutlet, and drizzle with creamy basil sauce.