Slice the chicken breasts horizontally to create thin cutlets.

Dip each cutlet in milk, ensuring they are well-coated, and then press into the dried Italian breadcrumbs to coat both sides evenly.

In a large skillet, melt 3 tablespoons of butter over medium heat.

Add the breaded chicken cutlets to the pan and cook for 4-5 minutes on each side, or until they are golden brown and cooked through.

Once cooked, remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.

Pour in the chicken broth, scraping up any brown bits from the bottom of the pan, and simmer for 2-3 minutes.

Reduce the heat to low, and stir in the heavy cream and Parmesan cheese. Simmer the sauce for 5-7 minutes until it thickens.

Stir in the freshly chopped basil and black pepper, adjusting seasoning to taste.

Return the cooked chicken cutlets to the skillet, spooning the creamy basil sauce over them to coat.

Allow the chicken to simmer in the sauce for a couple of minutes to soak up the flavors.

Serve the chicken cutlets drizzled with the basil cream sauce, garnished with extra basil if desired.