Veal Scallopini with Vodka Sauce

I felt the vodka sauce was a little too much cream and not quite enough tomato sauce.  But YUM anyways.  I pan seared the veal after coating it with some flour, salt, and pepper.  The vodka sauce was just a basic tomato sauce simmered with vodka then finished with cream.  Served with spaghetti.  Next time, I'll top it with some parsley and parmesan.  This plate needed some green.

Here are some photos.

I feel like my plating is improving.  12 weeks ago, Chef Todd at school described my plating as "a 3 compartment sink."  Chef Becky described it as many things including "heaped," "rustic," and "homestyle."  Well, I'm not going for homestyle.  I want to make quality food and present it in a quality manner, not thrown on a plate.  This dish, seeing as there were very few elements and was a home cooked meal, I could easily have tossed on the plate and called good but I'm trying to work on these things.  Build up, stack the food, show off the elements, and for the love of God, do not apologize for my entree by burying it in sauce.  Hopefully soon, I will be putting up better and better plates.  Stay tuned.