Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy
. Cover with plastic wrap
and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the dish, reserving 1/4 cup of the brandy, and dredge
in the seasoned flour, coating completely.
In a large saute pan over medium heat, melt
the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor
, shaking the pan back and forth several times. Add the lemon juice, to taste. Remove from the pan and serve with the pita bread and olives.