Slice cheese into 3- x 1/2-inch pieces. Dip cheese in egg; dredge in flour, coating thoroughly. Place on waxed paper, and chill 1 hour.
Melt butter in a heavy skillet over medium heat. Fry cheese in butter 10 seconds on each side. Drain on paper towels. Transfer cheese to a serving platter.
Place brandy in a small, long handled pan; heat just until warm (do not boil). Ignite brandy with a long match, and pour over cheese. When flames die down, sprinkle lemon juice over cheese. Serve immediately.