Cut each chicken breast in half, width-wise, all the way to create chicken cutlets. Place chicken in a shallow, wide bowl and add buttermilk to it. Mix to coat chicken completely. Place in the refrigerator and let it stand for about an hour.
Preheat oven to 425. Melt butter and spread it in a rimmed baking sheet.
Combine panko crumbs, flour, garlic, salt and pepper in a large zip-lock bag and mix it. Dredge each piece of chicken (one at a time) in the flour coating and place it on the prepared baking sheet.
Bake for 12-15 minutes and flip each chicken piece to the other side. Bake for another 12-15 minutes.
(Shrimp sauce will take about 15 minutes, so you can start it after you flip the chicken.)
While chicken is baking, prepare the sauce.
Wash and cut each shrimp in half. Set aside.
Preheat a medium sauté pan over medium-high heat. Add wine and let it simmer for a few minutes, until reduced by about half.
Lower heat to medium and add chicken stock.
Press garlic and add it to the pan. Whisk in flour until smooth.
Slowly pour in heavy whipping cream while slowly whisking. Add some salt and pepper.
Grate in Fontina cheese and whisk slowly until it melts.
Add shrimp and cook until shrimp just turns pink and opaque. Take off heat.
Scoop shrimp and sauce over the chicken as you serve it. Grate some for Fontina cheese on top if you wish.