Pat chicken cutlets completely bone-dry with paper towels to ensure a deep golden sear. Season both sides evenly with ½ teaspoon kosher salt, black pepper, smoked paprika, garlic powder, and oregano.

Heat 1.5 tablespoons olive oil in a large 12-inch heavy-bottomed skillet over medium-high heat until shimmering. 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 temperature 165°F / 74°C). Transfer cutlets to a warm plate and tent loosely with foil.

While the chicken sears, place drained roasted red peppers and chicken bone broth into a blender or food processor. Puree for 30 seconds until silky smooth.

Lower skillet heat to medium. Melt butter in residual pan drippings. Add minced garlic and red pepper flakes; sauté for 60 seconds until fragrant, scraping up browned fond from bottom of skillet.

Pour pureed roasted pepper mixture into the skillet, stirring to combine with aromatics. Pour in heavy cream and remaining ½ teaspoon kosher salt. Bring to a gentle simmer for 3 to 4 minutes until sauce slightly thickens and turns a glossy, vibrant orange-red hue. Remove from heat and stir in grated parmesan cheese and lemon juice until melted.

Nestle seared chicken cutlets back into the bubbling sauce along with any collected resting juices. Spoon warm velvet sauce over chicken, scatter fresh basil ribbons on top, and serve immediately with crusty bread or warm pasta.