Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a frying pan over medium heat,melt the butter. When foaming subsides, fry the chicken fillets on both sides for 6-8 minutes or until the juices run clear. Remove from frying pan and keep warm.
Add the stock to the frying pan. Bring to a boil over medium heat. Stir to loosen browned bits from pan base.
Stir in the cream and pimentos, simmer and stir for 1 minute. Reduce the heat to a simmer and add the Parmesan cheese, basil and black pepper.Stir until heated through. To serve, pour the sauce over the chicken.