Cut cube steak into individual portions and season with kosher salt and pepper. Combine breadcrumbs and flour with parmesan cheese and garlic salt. Dip each piece of cube steak into the italian dressing and then coat in the breadcrumb mixture. Set aside.

Heat 2 tablespoon of olive oil in a large skillet over medium high heat and cook sliced garlic in the oil until very lightly browned, remove just the garlic from pan and set aside. Brown the steaks in batches until golden brown on each side, adding more oil as needed and remove from the heat—steaks do not need to be cooked all the way through. Arrange the steaks in the skillet and pour spaghetti sauce over the top and finish with shredded mozzarella cheese.

Bake uncovered at 400 degrees for 30-35 minutes or until bubbly and the steaks are cooked through, time will vary depending on thickness of the steaks.

While steaks are in the oven, cook pasta according to package directions and drain, saving 1 C of the starchy cooking water. Add reserved garlic, butter and parmesan cheese to hot pasta, adding the cooking water as needed to loosen it up. Serve steaks and sauce alongside the pasta.