Preparing the Chicken Cutlets

1. Preheat the oven: Set your oven to 275°F (this low temperature ensures even cooking). Grease a 9×13-inch baking dish with nonstick spray and set aside.
2. Slice and prep: Cut each chicken breast in half horizontally to create two even cutlets, resulting in 4 cutlets total. Pound each cutlet until they are an even 1/2-inch thickness.
3. Coat the chicken: Pour the milk into a shallow bowl and place the breadcrumbs in another shallow bowl. Dip each cutlet in the milk, ensuring it’s fully covered, then coat with the breadcrumbs.
4. Cook on the stovetop: In a large skillet, melt the butter over medium heat. Place the breaded chicken cutlets in the skillet and cook until they are golden-brown on each side, being careful not to burn them.
5. Finish in the oven: Transfer the partially cooked chicken to the prepared baking dish, placing the cutlets side by side. Bake for about 10 minutes or until the internal temperature of the chicken reaches 165°F.

Making the Basil Cream Sauce

1. Sauté the garlic: Using the same skillet, add the minced garlic and cook for about 30 seconds over medium heat until fragrant.
2. Deglaze the pan: Pour in the chicken broth and bring it to a boil over medium-high heat, stirring to loosen any browned bits from the skillet.
3. Incorporate the cream: Stir in the heavy whipping cream and bring the mixture to a slight boil. Reduce the heat to low and continue stirring for a few seconds.
4. Add flavor: Mix in the Parmesan cheese, chopped fresh basil, and black pepper. Continue to stir the sauce until it thickens, about 5 minutes.