Pat chicken cutlets bone-dry on both sides with paper towels. Season evenly with kosher salt, black pepper, garlic powder, and Italian seasoning.

Dredge each cutlet lightly in flour, shaking off any excess so only a delicate veil remains on the meat.

Heat reserved sun-dried tomato oil and 1 tablespoon of butter in a large 12-inch heavy cast iron skillet over medium-high heat. Add chicken cutlets in a single layer and sear undisturbed for 4 to 5 minutes per side until deeply golden-brown and cooked through (internal temp 165°F / 74°C). Transfer to a warm plate.

Reduce skillet heat to medium. Melt remaining tablespoon of butter, add minced garlic and sun-dried tomatoes, and sauté for 60 seconds until fragrant.

Pour in low-sodium chicken broth, scraping up all the caramelized browned bits (fond) from the skillet bottom. Simmer for 1 to 2 minutes until reduced by half.

Reduce heat to medium-low. Pour in heavy cream and bring to a gentle simmer. Whisk in grated parmesan cheese until melted and velvety smooth.

Fold in fresh baby spinach and stir gently for 1 to 2 minutes until wilted into the pinkish-amber cream sauce. Season with additional black pepper to taste.

Nestle golden chicken cutlets back into the skillet, spooning the velvety sun-dried tomato cream sauce over each piece. Garnish with fresh basil and extra parmesan flakes, and serve immediately.