INGREDIENTS
1 1/2 cups
panko bread crumbs
16 oz
dill pickle slices (drained and patted dry)
1/2 cup
flour
1 cup
Robert Rothschild Farm Horseradish Sauce
1/4 cup
Robert Rothschild Farm Horseradish Sauce
1/4 cup
plain yogurt
1 tbsp
chipotle adobo sauce