Place liquid egg in a mixing bowl and panko on a plate. Dip mozzarella into egg, shaking off any excess, then in panko. Be sure to roll sides in panko to coat fully. Lay flat on plate with remaining panko and freeze until ready to fry.

Trim zucchini ends, halve lengthwise, and cut into 1/2" slices on an angle. Halve and peel onion. Cut halves into 1/4" slices. Halve cherry tomatoes. Place onion and zucchini on prepared baking sheet. Season with 1/4 tsp. salt and 1/4 tsp. pepper, and spread into a single layer. Roast until vegetables are tender and lightly browned, 15-18 minutes. While vegetables roast, cook orzo.

Once water is boiling, add orzo and stir occasionally until al dente, 7-10 minutes. Drain orzo in a wire-mesh strainer, rinsing under cold water to stop cooking. While orzo cooks, make vinaigrette.

In a large mixing bowl, combine red wine vinegar, 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.

Place a medium non-stick pan over medium-high heat. Add 3 Tbsp. olive oil and breaded mozzarella to hot pan. Fry until lightly brown, 1-2 minutes per side. Remove to a plate.

Add orzo, roasted vegetables, arugula, and tomatoes to bowl with vinaigrette. Toss to dress thoroughly. Serve salad on a plate and top with crispy mozzarella.