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Preheat oven to 450 degrees.
In a large saucepan over medium-high heat, add panko bread crumbs. Stir constantly until golden.
Pour flour onto a plate.
Pour horseradish sauce onto another plate.
Dredge each pickle slice in flour, then horseradish sauce, then panko bread crumbs.
Place coated pickle slices on parchment or silicone mat lined baking sheet.
Bake for 7-8 minutes, flip, and bake for an additional 8 minutes or until browned.
In a small bowl, stir together horseradish sauce, yogurt and chipotle adobo sauce.