In order for the crust to turn out crispy, it is necessary to use Panko breadcrumbs. The link to their recipe is at the very bottom of this recipe. With ordinary breadcrumbs, the crust will turn out soft, and the result will be completely different.
Prepare three containers for breading. In the first pour flour. In the second pour a lightly beaten egg. In the third, pour Panko breadcrumbs mixed with salt.
Cut the pickled cucumbers lengthwise into three pieces.
Roll each slice of pickled cucumber in flour, then dip in egg and roll in Panko breadcrumbs, pressing the crumbs tightly for an even coating. Place the prepared slices on a baking sheet covered with baking paper. Bake in a preheated 180 degree oven for 15 minutes, turn over and bake for another 15 minutes, until they are golden and crisp. If the slices are still pale, increase the baking time.
While the cucumber slices are baking, make the sauce. To do this, add a garlic clove, paprika and salt crushed in a special device to the yogurt.
Mix thoroughly and let the sauce stand in the refrigerator for 20-30 minutes.