Place the sliced tomatillos in a medium size pan. Pour in about 4 cups of water and add in sugar and white vinegar. Bring it to a boil and then lower to let it simmer for about 5 minutes. Remove from the heat and let them sit for another 5 minutes. Gently remove the tomatillos from the liquid. They should be softer than before being cooked but not to the point of mushy
Prepare 3 shallow plates. First one for all-purpose flour, second one with beaten eggs and 1/2 cup of milk and the third one for the panko bread crumbs.
Preheat about 1/2-inch of oil in a small to medium size pan. One at a time, dredge the slice of tomatillo in all-purpose flour and shake off any excess. Followed by egg wash and then dredge in panko bread crumbs on both sides. When the oil is hot enough, place it into a oil. Try not to overcrowd the pan and fry in small batches. Fry until golden brown and then flip once to the other side. Place on absorbent paper towel. Repeat with the rest